I have always been intrigued by carrot in cake recipe, however this eggless chunky carrot cake is melting in a mouth, not too sweet, less oil, so fresh cream frosting adds a luscious decadent dimension.
This recipe is my instant creation when I saw grated carrot in fridge to use in salad for dinner. Believe it or not, I never follow anyone's recipe and I follow my heart while I cook. To make this recipe more gorgeous these feather light frostings are my new absolute best way to finish off a cake.
INGREDIENTS :
2 cups plain flour
1 cup grated carrot
4 tablespoons butter, melted
1/2 cup milk
1 teaspoon fruitsalt
1 teaspoon baking powder
1 teaspoon vanilla essence
Pinch of salt
1/2 cup sugar
Pinch of nutmeg powder
ICING :
1 cup fresh cream
5 tablespoons icing sugar
1 tablespoon lemon juice
Chopped walnuts for garnishing
METHOD :
Preheat oven at 180 degree C.
In a mixing bowl, mix flour, grated carrot, sugar, baking powder, fruitsalt, nutmeg powder and a pinch of salt. Combine it well.
Pour milk and melted butter over it, and by hand stir it well. Continue stirring it until sugar dissolves and get smooth batter.
Pour the batter into two pans and smooth the top with spatula.
Bake it in preheated oven at 180 degree C for 25 to 30 minutes or until the cake turned into brown. Check by inserting toothpick or knife, if it comes clear then cake is done.
Cool it and make frosting.
ICING :
In a bowl, beat fresh cream, lemon juice and icing sugar until fluffy.
Place one layer of cake and spread with frosting on top, then place another layer of cake. Spread the top and sides with remaining frosting. Sprinkle chopped walnuts and almonds.
Serve with hot cup of coffee.
Enjoy my version of eggless carrot cake !!