First of all a BIG THANKS to Rosie for sharing such a wonderful cake recipe with us. It’s truly a classic cake and now it’s my family favorite too.I am already waiting to bake it again. I just enjoyed making the cake. All the ingredients required are readily available in the kitchen except for the cream cheese and the Pumpkin pie spice.
The Cream cheese I got from the market but I had to google to find out a substitute for the Pumpkin spice as we do not get that here in India, and I was surely grinning when I was able to find a simple substitute (one small hurdle crossed).
The biggest hurdle was to put the frosting on the cake. I took the precaution of chilling the frosting for an hour before spreading it as the temperature here was soaring 39 C and the humidity as high as 85%, but nothing helped. The minute I applied the frosting on the cake it attained back the room temperature in no time and started flowing down. Though I loved the frosting but I will not use it again in this kind of temperature, but a ‘Must’ try for the winter.
You can very clearly see in this click how my frosting was flowing down into a river. Nevertheless, I chilled the cake and then cut the slices. The minute I saw my first cut slice, all my anguish with the frosting vanished. The cake looked heavenly and with the first bite in my mouth I realised it tastes superb. The flavor of carrot and the Pumpkin spice complement each other, and together they give a rich flavor to the cake. The frosting’s perfect, adding it’s mild flavor, and the oil in the cake just makes it perfectly soft. The total flavor, one will surely not forget for a few days. I already have a demand to bake it again from the family.
I had reduced it to half of the original recipe
Substitute for Pumpkin Spice
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp ground Cloves
1/2 tsp ground Ginger
- Mix all the spices and use 1/4 tsp for half portion of original recipe.
How I Made The Cake
- Sift all the dry ingredients together except the sugar.
- Beat the egg and add oil to eat and beat again till light and frothy.
- Add the brown sugar and beat till it gets mixed properly.
- Add the grated carrot, chopped walnuts and raisins and mix well.
- Keep adding the dry ingredients to the wet and mix it properly till both are well incorporated in each other.
- Put in in a greased loaf tin and bake it in a preheated oven for 60-75 mins at 150 C.
- Check with a skewer whether the cake is done.
- Let it cool in the oven for 10 mins and then remove it from the loaf pan and let it cool on a wire rack for an hour.
For The Cream Cheese Frosting
Mix together 40 gms of Cream Cheese and an equal portion of softened white unsalted butter. To this add 1/4 tsp Vanilla Essence and 80 gms of Icing Sugar and mix. Chill the frosting for an hour (Not required in winter).
- Apply the chilled frosting using a palatte knife on the cake. Spread it evenly and spread some sprinkles over it.
- Chill the cake for another hour before cutting slices.