I guess the title says it all. The other day my mom pointed out a bunch of carrots in the fridge saying she had bought too many and wanted me to use some of them up. So when she said carrots I was all ‘Carrot Cake!’.
And the fact that I had to meet a few friends for lunch was also an incentive. I love carrot cake. I love making it and of course, eating it. This is a personalized recipe, one that I have tweaked over the years to get the perfect batch of cinnamon infused heavenly goodness. Feel free to pour the batter into a cake pan if you don’t have time to make and ice so many cupcakes. This batch makes about 2 dozen normal sized cupcakes.
The apple sauce seems like an unnecessary ingredient which adds extra hassle but trust me, it makes the cake so much softer, you won’t believe it till you try it out. Grating carrots is a nightmare for me; I absolutely hate doing it and tend to use a larger sized grater just to make it faster. However, grating the carrots more finely does make a difference. Adding the nuts is completely optional, frankly I don’t even see the need. Just add them if you happen to have nuts in the house as it also makes the cupcakes seem way fancier. Finally, cream cheese frosting goes great with carrot cake as you may already know. This frosting recipe has a great consistency and does not melt easily which I can justify from the experience of carrying a tray of cupcakes in the Dubai summer heat during lunch time! All you need to do is leave the frosted cake or cupcakes in the fridge for about 10-15 minutes for it to set. Here are the recipes for the applesauce, cake and cream cheese frosting. Enjoy and let me know how it turns out!
2 cups all purpose flour
2 1/2 tsp baking powder
2 tsp cinnamon powder
1/2 tsp salt
1 cup canola oil
1 1/2 cups sugar
1 cup unsweetened apple sauce (recipe given above)
3-4 cups grated carrots
1 cup walnuts (optional)
Sift and set aside the dry ingredients: flour, baking powder, cinnamon and salt. In a separate bowl beat in the canola oil and sugar until light and creamy. Add the eggs, beating well after each addition and then slowly add the dry ingredients, mixing well. Finally add the apple sauce and grated carrots and then mix in the nuts if you wish. Pour the mixture into a greased cake pan or into a cupcake pan with liners. Bake in a normal heated oven at 180 C for about 40 minutes for a cake and 25-30 minutes for cupcakes.
Cream cheese frosting:
180 g cream cheese
70 g butter
3/4 cups of sugar
1/2 tbsp lemon juice or water
Mix all the ingredients in the above order with an electric mixer until smooth and creamy.
This is a batch just out of the oven: