It has been one crazy week!
All started with me catching a throat infection, which obviously then turned into a fever. As soon as I started getting better, our grandma got sick and my recovery went down the drain as I was so worried about her!
Like I said, crazy.
I am finally getting more than three hours of sleep a night after three days and I am sleeping like the dead.
Let’s just add on the fact that this entire week was supposed to be me working on Valentines Day recipes! Why is it that when I try to work out things early so as not to rush in the last minute, something always crops up?
Like this carrot cake, for example.
I have been meaning to share this carrot cake for the longest time! Problem is, every time I make it, it doesn’t last long enough to take photos. At least, not ones I’m satisfied with!
I guess I should be happy that it is that popular at home, but it’s taken me 6 months to get it to you guys. Six months!
This recipe is my mother’s so you know it’s perfect. There’s something about recipes you inherit from family, there’s no doubt that they are full proof.
And this cake is loved by one and all at home- which is big!
It’s the easiest cake to whip up, everything gets mixed in one bowl before getting poured into the pan(s). You’re just minutes away from biting into a moist, spice filled cake that’s slathered with the creamiest cream cheese frosting.
Moist, nutty caramelized notes of brown sugar pair with crunchy walnuts in this classic cake. You’ll love this cream cheese frosting, not only for its creaminess but because there isn’t a smidgen left over- it’s the perfect amount to frost two 6 inch layers.
You gotta make this cake- ASAP!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 250 gms fresh carrots grated
- 1 cup vegetable oil
- 1 cup dark brown sugar packed
- 3 whole eggs room temoerature
- 1 1/2 cups self raising flour
- 2 tsp cinnamon powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/2 cup chopped walnuts
- 4 oz cream cheese room temperature
- 2 oz butter unsalted, room temperature
- 1/2 tsp vanilla extract
- Pinch of Salt
- 1 1/2 cups icing sugar sifted
Preheat oven to 180ºC/ 350ºF. Grease cake pan(s) and line with parchment paper, flipping it over to grease both sides.
Grate carrots and set aside.
In a large bowl of a stand/hand mixer, whisk oil and sugar. Add eggs, one at a time, until completely combined.
Add sifted flour, baking soda, cinnamon, nutmeg & salt. Add vanilla extract, whisk until just combined.
Fold in carrots and chopped walnuts.
Pour into prepared baking pan(s) and bake for 35-40 minutes or until a skewer comes out clean.
Cool completely before frosting.
In a large bowl, add cream cheese and butter and whisk together until light and fluffy.
Add vanilla extract and salt.
Add sugar, a little at a time, so it doesn't fly while getting whisked. Refrigerate until ready to frost. Take out and leave on the countertop for at least 15 minutes if refrigerating.
- A substitute for self-raising flour would be 208 gms all purpose flour and 2 tsp baking powder.
- I used 2 6-inch cake pans, however for a single layer, you can use a larger cake pan.
- The cream cheese frosting perfectly frosts this cake, you'll have no leftovers.