Carrot Cake

 Carrot cake is almost like the Gajar ka halwa flavored cake! This warm cake can be had every day with evening tea or coffee or after breakfast and you’ll never get bored as we usually do with biscuits.

According to the food historians, our modern carrot cake most likely descended from medieval carrot puddings enjoyed by people in Europe. Historic evidence suggests Arab cooks of the Carrots are an old world food imported to the Americas by European settlers. In the 20th century carrot cake was re-introduced as a "healthy alternative" to traditional desserts. The first time was due to necessity; the second time was spurred by the wave of health foods.

So now that we know how this awesome cake came into existence, we should thank our ancestors for it! I’ve made it once, this first time when a friend from Germany insisted on how good it actually is, and since then I replaced my fruit cakes with this ‘veggie cake’. It’s healthy and loaded with vitamin A! I am showing here the recipe for the complete party cake with frosting, but you can omit the frosting if making a normal cake that can be used as a muffin. You can also reduce all quantities by half to have a cake for 4-5 people. Let’s get started!

Serves 10 - 12

Preparation Time: 45 Mins

Ingredients

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
1/2 cup Prunes/Raisins

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract

Cream Cheese frosting 

(optional, you can avoid this if making more like a tea time cake)

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

Recipe

• Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
• Grease with butter, two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a parchment/butter paper. This makes taking out the cake easier.
• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely in mortar or blend for 5 seconds.
• Wash, peel and finely grate the carrots.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
• In bowl of electric mixer (or with a hand blender or whisk), beat the eggs until frothy (about 1 minute).
• Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
• Add the oil in a steady stream and then add the vanilla essence.
• Add the flour mixture and beat just until combined well.
• With a large spatula, fold in the grated carrots and chopped nuts and prunes.
• Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. 
• Remove from oven and let cool on a wire rack.
• After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Cream Frosting:

• In bowl of electric mixer/blender or whisk, beat the cream cheese and butter, on low speed, until well blended with no lumps.
• Gradually add the powdered sugar and beat on low speed, until fully incorporated and smooth. 
• Beat in the vanilla extract, and lemon/orange zest.

To assemble:

Place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. You can cover and refrigerate any leftover cake and it will easily last for 2 weeks in fridge/freezer.