Friday 24 July 2009

Carrot Cake With Cream Cheese Frosting


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.
This is my entry to Sweet and Simple Bakes Monthly Baking Event co-founded by Rosie and Maria .
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Pooja said...

Wow this looks so delicious! I love carrot cake and its been a while since i made it. I like the taste of oil with aromatic spices. But have never done frosting with cream cheese! Looks tempting!

Unknown said...

I love cream cheese frosting. Is this for the Sweet and Simple bakes. Usually it is posted on the first of each month right?

Pari Vasisht said...

Thanks Pooja.
@ Divya
I do not know clearly. I have asked Rosie to clarify. I have posted based on an announcement she made in April reagarding the posting day.If she insists I will remove the post.check out this

Divya Kudua said...

I was quite tempted by the Sweet and simple bakes recipe this month.I haven't yet tried making a Carrot cake yet.Rosie's recipe is indeed very simple.Frosting looks great too!!

Dhanya Ganesh said...

Wow,Carrot cake looks rich and delicious.

Hari Chandana P said...

looks soft and delicious.. tempting clicks!!

Parita said...

The cake has baked beautifully pari!
I have never made a carrot cake before, with cream cheese must be awesome combination!

Shri said...

Hi Pari,
Your cake looks beautiful!The sprinkles especially:)I see there is some confusion regarding the posting date and I was checking the website and it says before 1st of the month!I hope we can post it prior to the 1st as I have already posted..
BTW, thanks much for visiting my blog:) said...

Cheese frosting looks yummy dear ........
cakes looks delicious.......

♥Rosie♥ said...

Hi Pari, I adore cream cheese frosting but I can totally relate to hot weather and it not setting - such a shame! However, I love the way the frosting coats the sides it looks so tempting I want to cut a slice and dig in with my fork :0) Lovely carrot cake and well done!!

Thank you for taking part in this month’s Sweet & Simple Bakes event! I do hope you will join us once again in our monthly baking :0)

Best wishes Rosie x

Maria♥ said...

Hi Pari

Isn't this carrot cake recipe the best? I've made this cake many times and it's always a winner.

Your carrot cake turned out beautiful and I love the sprinkles. My cream cheese didn't turn out as good as other times due to the humid hot weather too, so your not alone!

Thanks for taking part and hope you will join us again.


Dips said...

Great looking and great tasting cake !

Anonymous said...

You're right..Superb! Great job and as for runny frosting, it still tastes great.

lilmizlynn said...

Same thing happened to me about the frosting. Its hot here in TN. Nevertheless, the carrot cake and the cream cheese frosting indeed delicious. Yours look wonderful. Yummy!

Helen said...

Your cake look great - it's a lovely recipe isn't it : )

The Girl said...

Hi there! Cake looks great, loving the sprinkles on top. What an added nightmare with the icing and the weather - something I'm very glad I don't have to contend with!

sutros said...

A good story

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Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.



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