Carrot cake has been on my baking list since I started experimenting with baking a few months ago, but whenever I thought of making it, I was short of one or the other ingredient. Luckily, today I got all the ingredients in my hands, so I thought why not try it out.
The most basic ingredient of this recipe is carrot but I tried baking this cake along with coconut as a second basic ingredient. These two together are really tasty and make one of the yummiest carrot cake I ever had. So, here we go…
1 cup all-purpose-flour.
1 tsp. baking powder.
½ tsp. salt.
A pinch of cinnamon powder.
¾ cup granulated white sugar.
½ cup of sunflower oil.
1 cup carrot, peeled and grated finely.
1/3 cup dessicated shredded coconut.
1/3 cup walnuts chopped, few for decoration.
10 tsp butter softened.
1/ 4 cup of cream cheese.
1 cup of icing sugar.
1 tsp lemon juice.
Lightly grease a 20 cm/ 8 inch square cake tin and line with baking parchment.
Sieve the flour, salt, baking powder, cinnamon powder into a large bowl and stir in the sugar. Add the eggs and oil to the dry ingredients and mix well.
Stir in the grated carrot desiccated shredded coconut and chopped walnuts.
Pour the mixture into the prepared tin and bake in a preheated oven (I used a Convection Oven) at 350 degrees Fahrenheit for 30 to 35 minutes or until just firm to the touch. Leave to cool in the tin.
Meanwhile, make the cheese frosting. In a bowl, beat together the butter, cream cheese, icing sugar, and lemon juice until the mixture is fluffy and creamy with the help of hand-held electrical mixer.
Turn the cake out of the tin and spread the frosting with the help of a flat spatula and then decorate with walnut pieces, raisins, and cherries.