Ingredients
Scale
For Carrot Cake
- 110g Carrots
- 120g All-Purpose Flour
- 2 Tsp Corn Flour
- 80g Brown Sugar
- 132g Eggs
- 55g Oil
- 1 Tsp Baking Powder
- 1/2 tsp Cinnamon Powder
- 1 Tsp Vanilla Essence
For Cream Cheese Frosting
- 130g Cream Cheese
- 170g Unsalted Butter
- 85g icing Sugar
- 1/2 tsp Vanilla Essence
For Garnish
- Curled Carrot Rings
- Chopped Walnuts
Instructions
For Carrot Cake
- Shred the carrot and set it aside until further use.
- Preheat the oven to 180°C or 350°F (OTG mode: upper rod + lower rod + fan).
- Prepare a 6-inch round tin by brushing oil and placing a butter paper at the bottom.
- Sift all-purpose flour, corn flour, cinnamon powder, baking powder, brown sugar and salt in a bowl.
- Add eggs and vanilla essence, then combine by gently mixing it.
- Fold in shredded carrot and walnuts.
- Transfer the batter to the prepared tin.
- Bake it at 180°C or 350°F (OTG mode: lower rod only) for 35-40 minutes, or until if we insert a toothpick in the middle, it comes out clean with a few crumbs sticking to it.
- Once it is baked properly, carefully remove it from the oven and let it cool down completely.
For Cream Cheese Frosting
- In a bowl, beat unsalted butter and icing sugar with an electric hand beater until they are fluffy in texture.
- Soften the cream cheese a bit and add it to the butter and vanilla essence, then beat again until properly combined.
For Assembly
- After cooling, unmold the sponge with the help of a bent palette knife by running t around the edge, then flip it on a cooling rack or a tray.
- Using a cake, the leveller divides the sponge into two parts. Cut the domed part of the sponge if any.
- Place one part of the sponge on a cake base, then pipe some of the cream cheese.
- Smooth it out using a bent palette knife, then place the other part of the sponge on top.
- Pipe cream cheese frosting on top as well, then smooth it out.For decorating it, place half walnuts and curled carrots around the edge of the cake.
- Prep Time: 15 minutes
- Assembly Time: 30-40 minutes
- Cook Time: 35 to 40 minutes