Carrot Cake

So the other day was my moms birthday, and I wanted to make it extra special by baking her a cake.

The cake was delicious and while baking it the aroma filled and made the house smell heavenly.

Now I admit, I could've done a better job of decorating and frosting the cake but baking isn't the easiest for me, while frosting I did a couple of mistakes which will be mentioned later on.

The warm flavoring of the cinnamon and nutmeg with the sweet creamy cheese frosting melded together to feel like a warm hug.

A little side note, bake the cake a couple hours prior or a day before frosting it, so it has enough time to cool down completely!

You don't wanna end up doing the same mistake as me which resulted in my frosting melting in between the layers.

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This recipe calls for 12 servings

All the ingredients are in order of what should be mixed first, to make it easy for you.

Ingredients

Cake:

335g White sugar

335 Brown sugar

180ml Vegetable oil

120ml Apple sauce

4 Eggs

2 tsp Vanilla extract

300g All purpose flour

1 tsp Cinnamon powder

1/2 tsp Nutmeg powder

1/2 tsp Ginger powder

2 tsp Baking powder

2 tsp Baking soda

Salt to taste

125g Roasted pecans or walnuts (your preference) (optional)

450g carrots (shredded)

Frosting:

452g Cream cheese (room temp)

340g Butter (room temp)

1 tsp Vanilla extract

800g Confectioners sugar

Instructions

Cake:

1. Preheat oven, Place parchment paper into baking pans. (use butter to keep the parchment paper in place)

2. Beat sugar, oil, apple sauce, vanilla and eggs until well mixed

3. Sift all dry ingredients and set aside

4. Mix the dry and wet ingredients together until mixed well

5. Add carrots and mix, next coat the nuts with 1 tsp flour to prevent them from sinking to the bottom while baking

6. Divide the batter evenly and bake for 30-40 mins, you'll know its ready when u can stick a toothpick in it and it comes out clean

7. Set aside to cool completely!

Frosting:

1. Mix butter, cream cheese and vanilla together until it’s nice and creamy

2. Gradually add in confectioners sugar and mix till smoothen

3. If the frosting is too runny add a cup of confectioners sugar and mix until it firms. If you don’t prefer adding more sugar then refrigerate the frosting for 5-7mins until it gets firm!

4. Once the cakes are fully cooled, add the frosting in between the layers and refrigerate for an hour or so. This helps to frost the whole cake. I made the mistake of not refrigerating!

If you do decide to try this recipe out, tag me @dannys.fooddiary on instagram and let me know whether you liked it!