Hello Folks! How is it going for everyone?
We have kind of settled down in our new home. Almost every weekend goes in assembling furniture, picking up stuff or attending get together's with Rakesh's friends or relatives. I promised a birthday cake for two of his(now mine too)lovely friends. And since not many had tried carrot cake before, i decided to bake it.
So apparently, there are two types of people in this world. One who love carrot cake and then the haters. I belong to the former category. How can anyone not like carrot cake is beyond me.
Grate around 1.5 cups carrot (3 large ones). Dice 1 cup of pineapple. Chop around 2 cups of walnut(1 cup for batter and cup for garnishing).
Start by preheating your oven at 350 F.
In a mixing bowl, whisk together 3 eggs, 3/4th cup of vegetable oil,1.5 tsp pure vanilla extract, 1.5 cups of brown sugar, 3/4th cup of buttermilk. Wondering how the cake becomes so moist?? It's buttermilk guys!! It can make almost any cake so moist. I make the perfect chocolate cake using buttermilk, recipe of which shall be posted soon. I whisked with hand whisk. They work fine for me. If you wish to use electric mixer or stand mixer, feel free to use them, but don't over mix.
Into the batter sift together 2 cups of flour, 1 tsp baking powder, 1.5 tsp baking soda, 1 tsp nutmeg powder, 1 tsp cinnamon powder and a pinch of salt. Gently mix together.
Add the grated carrots, pineapples and walnuts and fold together. Divide it evenly between greased 9-inch round cake tins. Bake for around 30-35 minutes.
Once the cake is baked and cooled some what, start preparing the caramel sauce. This step is different right??? Well, this is how they do it in bakeries. A secret am letting out!!!
In a sauce pan, simmer 3 oz unsalted butter, 1 cup of granulated sugar, and 3/4th cup of buttermilk. Add 1 tsp vanilla extract once the flame is turned off.
Gently spread the sauce over the cake and allow it to absorb it.(Just 5 minutes).
Now for the cream cheese spread, this is also the best cream cheese frosting. Cream together 8 oz cream cheese, 3 oz unsalted butter, 1.5 cups confectionery sugar and 1 tbsp fresh lemon juice(or vanilla extract). Cream cheese and butter should be at room temperature. I kept them out for 4 hours.
Once the cake is completely cooled, spread the cream cheese frosting and garnish with chopped walnuts. I made the cake a day before, kept it outside overnight and right before i left for work, refrigerated it by sealing the round cake tin with foil. Took the cake out from refrigerator the next day while frosting was getting ready. This cake was refrigerated by the birthday girl and she said, "It tastes even better the next day".
Do try this and am sure, this is going to be your go to carrot cake recipe going forward.