Okay, I admit it. I love looking at pretty cakes but when it comes to replicating them, I am sometimes like a toddler with crayons. The feeling is devastating and I have been there quite often.
That said, what will you say to a cake recipe that I tried and it looked nowhere close to the one by donna hay that I was trying to emulate. As a result, I ended up under-selling it to the husband and the friends I was taking a portion of the cake for. What does one do after spending so many dollars on the ingredients? Well, you just suck up and pull through it.
The background was set.
But like any good thriller movie, my baking climax was met with an anti-climax.
Believe it or not, the cake tasted absolutely divine!!! Now my fandom has extended to a 15 month old who completely smashed the cake. Plus the ‘not born with a sweet tooth’ husband of mine too enjoyed it.
Sigh, small blessings make my day!
No Fail Carrot Cake with Cream Cheese Frosting
Level of Cooking: Medium
Serves: 12 generous slices
Prep time: 15 minutes
Baking time: 40 minutes
400gms Carrots, peeled and grated
1 cup Almonds, slivered
1 cup Brown sugar
½ cup Caster sugar
1½ cups Plain flour
1 teaspoon Baking powder
1 teaspoon Baking soda
2 teaspoons Cinnamon, ground
½ cup Vegetable oil
¼ cup Greek Yogurt, thick
2 teaspoons Vanilla bean paste
250gms Cream Cheese, softened at room temperature
¼ cup Ricotta
⅓ cup Icing sugar
1 tablespoon Lemon juice
1 teaspoon Vanilla bean paste
1. Preheat oven to 160°C (325°F).
2. In a food processor, mix carrots, almonds, flour, baking soda, baking powder, brown sugar, caster sugar, cinnamon, vanilla, oil, eggs and yogurt until combined.
3. Pour the mixture into a cake tin lined with baking paper and bake for 55–60 minutes or until just cooked when tested with a skewer. Allow to cool in the tin.
4. To prepare the frosting, place the cream cheese, lemon juice, ricotta, sugar and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.