This is one of my most favorite cake. It is mildly sweet and enhanced with some spices as well. I am not a big fan of frosting since it is just too sweet but this particular frosting along with carrot cake is my favorite.
Ingredients Required:
For the cake:
All purpose flour - 1.25 cups
Baking powder - 1 tsp
Baking Soda - 1 tsp
Cinnamon powder - 1 tsp
Nutmeg powder - a big pinch
Sugar - 1/2 cup + 2 tblsp
Milk - 1/3 cup
Vinegar - 1 tblsp
Coconut Oil - 1/4 cup
Vanilla - 2 tsp
Grated carrot - 1 cup
For the frosting:
Butter - 1/2 cup or 1 stick in room temperature
Cream Cheese - 8 oz in room temperature
Powdered Sugar - 1.5 to 2 cups
Vanilla essence - 1 tsp
How to make:
Cake:
Pre heat the oven at 350.
In a large mixing bowl, add the sugar, oil, milk, vinegar and vanilla.
Mix well till the sugar dissolves.
Sieve in the dry ingredients - flour, baking soda, baking powder, cinnamon, nutmeg.
Gently fold till well mixed and no lumps.
Mix in the carrots and gently fold.
Bake in a greased pan for 30 minutes or till a tooth picked when inserted comes out clean.
Let the cake cool completely before frosting.
Frosting:
In a mixing bowl add the butter, vanilla and cream cheese.
Beat with an electric mixer till well combined.
Slowly add in the sugar and start whipping it with the beater. Do a taste test in between to check for the sweetness.
Once the frosting is well combined, it can be piped on to the cake or frosted with a knife.
Notes:
Nuts can be added to the cake or topped as decoration. I have added chopped pecans as decoration on top of the frosting.
This recipe yields 12 regular size cup cakes or a 9 inch pan.
The frosting would be sufficient to frost 12 cupcakes generously. If you are planning to frost the 9 inch cake, you can reduce the qty by half.
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