Carrot Cake

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1. For the cake: Take one cup of wholewheat flour in a bowl, add 2 tsp of cinnamon powder, 1/2 tsp baking soda, 11/2 tsp baking powder and mix it. In another bowl, add 1/2 cup vegetable oil, 1 cup brown sugar and beat softly with a hand blender; add one egg (at room temperature) and beat and then add another egg and beat nicely for a smooth mixture. Add 1 tsp of vanilla extract and half cup of finely chopped walnuts and cashew nuts.

2. Add the dry ingredients to the wet ingredients and one cup of finely grated carrots(red carrots are ideal as they are naturally sweet) and mix the ingredients thoroughly but make sure not to over mix. The velvety batter will look somewhat like this-

3. Pour the batter in a greased tin and bake for 45 minutes at 180 degree celsius.

4. For Cream-cheese frosting: Take half a litre full cream milk and bring it to a boil, add the juice of one whole lemon so that the milk curdles; this will take around 5-10 minutes, after the milk curdles and gives a cottage cheese like consistency and the remaining water is almost transparent, strain the water and keep the remaining cheese in a muslin cloth so that it becomes tight and free of excess water.

5. Take the cream cheese in a mixer, add 1tbs of fresh yogurt, 2tsps of vanilla extract, 3tbs of caster sugar and blend till a smooth, tight mix is achieved.

6. Take 50 gms butter at room temperature and blend it with a hand blender till its light and fluffy; add 3tbs of caster sugar and the cream cheese and blend again till the right consistency is reached which is neither too tight(can spread easily) and is neither too flowy.

7. Coat the cake with the cream cheese frosting evenly and add chopped almonds on top for garnish.



 

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