This is one of the simplest recipes of carrot cake I know, and if you’re the kind that is not into so much of the spice enhanced varieties, then this is for you.
CARROT CAKE RECIPE
- 1 1/2 cups of sugar (granulated or caster)
- 1 cup vegetable oil
- 3 medium sized eggs
- 2 cups of flour
- 2 tsp of ground cinnamon
- 1 tsp baking soda
- a pinch of salt
- a few drops of vanilla essence
- 3 cups of thinly grated carrots (compacted)
- 1 cup walnuts (optional, I didn’t put any in mine apart from as a garnish)
- Heat the oven at 175 degrees Celsius.
- Combine the sugar and egg. Mix rigorously until the colour lightens. Add in the oil afterwards.
- Add the flour and make sure it is incorporated.
- Mix in the ground cinnamon, baking soda, salt and vanilla.
- Lastly, add in the carrots and combine well.
- Pour into your preferred pan and bake. Depending on the thickness of the batter in the pan, cooking should take 30-45 minutes. I always check after the first 25 minutes to see if the surface has “hardened” and if not, leave it for another 10-15 minutes before doing a toothpick check.
CREAM CHEESE FROSTING
- 200g cream cheese (softened)
- 1-3 tbs of butter (softened, optional)
- 2 tsp of milk
- 4-5 cups of icing sugar (or more, depends on you)
- a dash of vanilla essence
- Combine all ingredients and mix until smooth and “stiff” to your liking.
- Once your cake has been baked, make sure it cools completely before frosting. In this case, the thickness of my cake was 0.7cm in width, so I smeared my frosting in between two layers of cake.
- After I did that, I popped it into the freezer for a while. Best to leave it at least an hour.
- Meanwhile, melt 2-3 cups of white chocolate using the bain-marie method and let cool, but make sure it’s still molten.
- Take the frosted carrot cake from the freezer and cut it into 3cm x 3cm pieces.
- Dip into the white chocolate, coat completely and place onto a baking sheet to harden. I sprinkled walnuts on top for decoration.