Carrot Cake

Carrot cake or passion cake is a very common cake. The most important ingredient in this cake is grated carrot. While cooking the carrot will softens. This cake usually has a soft and dense texture. The carrot themselves will enhance the flavor and give a great colour to the cake.

This carrot cake is moist but not oily because this carrot cake is not oil based. Beside that, this carrot cake does not consist of pineapple and grated coconut. I know now you must be thinking will this carrot cake taste nice without all this? Trust me, this carrot cake still taste good without all those ingredient. This cake taste extra delicious when is topped with the cream cheese frosting but it still taste good without it.

Since I didn't want the cake to be so sweet because I will be eating it with the cream cheese I cut down the sugar to 1 cup. This recipe is a little different because it has freshly squeeze orange juice.

Cast of ingredients

Carrot Walnut Cake

Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup light brown sugar
1 cup white sugar
4 eggs
1/8 cup orange juice
1 cup chopped walnuts
1 cup raisins
4 cups grated carrots (frosting recipe follows cake recipe)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
2. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
3. In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and add the orange juice.


4.Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.
5 .Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.


Cream Cheese Frosting
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1/2 cup butter
1 1/3 cups confectioners' sugar

1. To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake. If the icing is to thick add a little milk.


* I did a little changes with the cream cheese frosting. I add a about 1/2 tbsp orange and lemon zest with their juice. I also add extra 1/2 tsp vanilla essence. The frosting turn out the way I want which is a little cirtus and tangy with a good balance of sweetness.