Take two at carrot cake

This cake I baked with carrots unlike the last time when we did not have any carrots. I used the same recipe as before which is here but for the icing I followed instructions from here.

The icing is not compulsory but I had to do it because this cake was primarily meant for guests.

I liked this icing more. The only drawback associated with fresh cream icing is that it is perishable even if refrigerated. Hence it needs to be consumed as quickly as possible which is not a problem considering that it tastes better than the one done with icing sugar.

It's always a good idea to keep the serving size small.

The baking must go on!

I returned from the supermarket and felt this strong urge to bake something.

Mom wanted me to somehow consume the brown sugar. We had no butter in the house and were in no mood to go out again for it so I began rummaging through the recipe diaries, just then I remembered that we had been wanting to try out chef Rahat's carrot cake recipe since quite sometime.

Actually I had made it last year for my colleagues and they all had liked it alot. Most of them thought it was a chocolate cake! I think its because it uses brown sugar and so it tastes even better than Betty Crocker's carrot cake recipe.

Baking always gets us excited :) so when I finally announced that I want to bake this cake, my sister got up to do the work.We had no carrots and my sister does not like nuts but we still went ahead with the recipe because the baking must go on!

Carrot Cake

3 eggs

1 cup oil

pinch of salt

1 and 1/2 cups flour

1 teaspoon baking soda

2 and 1/2 teaspoons baking powder

2 teaspoons cinnamon powder

1 and 1/4 cups dark brown sugar

2 cups or less carrots, pealed and shredded

3/4th cup chopped walnuts

Preheat oven to 180°C/350°F.

Mix together flour,baking powder, baking soda and cinnamon powder. Keep it aside.

Beat sugar,eggs and oil with pinch of salt. Fold in flour mixture.

Stir in carrots and walnuts.

Pour batter in baking pan.

I prefer to line bottom of pan with butter paper and grease it too rather than just greasing it.

Bake for 25 minutes or till knife inserted in center comes out clean.

For the icing: Mix 1 and 1/2 cups icing sugar with approximately 3 tablespoons milk. Spread on cooled cake.

Note: Icing is not necessary for this cake. I did it only because we had some leftover icing sugar.