Carrot Cake has to be MR’s favorite dessert at 704; he claims that this cake made him fall in love with the MRS years ago. His logic, “if she can bake this well, I gotta marry this one!” . You may have had Carrot Cakes, you may think that you’ve had the best, but this is sure to make you reconsider! Try it and let us know how it turned out.
- Brown Sugar – 3/4 Cup
- White Sugar – 1/3 Cup
- Eggs – 2
- Flour – 1 Cup
- Baking Soda – 1 ½ tsp
- Baking Powder – ½ tsp
- Cinnamon – ¼ tsp
- Salt – pinch
- Carrot – 1 Cup (finely grated)
- Walnuts – ¼ Cup
- Vegetable Oil/ melted butter- 3/4 Cup
- Cream Cheese – 200g*
- Butter (room temperature) – 1 tbsp
- Icing Sugar – 4 tbsp or to taste
- Dash of vanilla essence
- Add ½ cup Brown Sugar, 1/3 cup White Sugar, ½ cup Vegetable Oil in a big bowl; whisk well.
- Add 2 Eggs, beat well.
- Add 1 cup Flour, 1 ½ tsp Baking Soda, ½ tsp Baking Powder, ¼ tsp Cinnamon, a pinch of Salt; whisk well.
- Add 1 cup finely grated Carrot, ¼ cup crushed Walnuts, and fold until all ingredients are well mixed.
- Pour into a baking pan, bake for 35-40 minutes at 170°C.**
- Whisk 200g Cream with icing sugar and vanilla.
- Add 1 tbsp butter and whisk again until soft peaks form.
*we used Philadelphia cream cheese. In Pakistan, we used Kraft cream cheese spread for the frosting. In that case, we used one pack of very chilled Olpers cream and whipped that first until it was stiff. Then we added 140g of cream cheese spread, 1 tbsp of butter, vanilla, and icing sugar. At this point, we didn’t whisk for longer in order to keep the thick frosting consistency.
**oven temperatures vary. Please set a temperature that is suitable to your oven. In our Pakistani, gas oven, a temperature of 200°C was required to bake cakes, loaves, and cookies. But now in the Netherlands, we have a gas fan oven for which a temperature of 170°C is optimum for baking