I came back from church really exhausted but had to start on the cake immediately because it just didn't feel right going to say hello without at least a small birthday cake since I make cakes. With the few ingredients I had at home, I decided to make a cake quickly. It was hard work baking and frosting within a few hours especially with the kids demanding my attention. But the beautiful smile on her face when she saw the cake made all the hard work worth it. Happy birthday mommy! I couldn't ask for a better mother-in-law.
I mixed this cake by hand because there was no power (trust PHCN) and I was not in a generator mood then. I had to put it on eventually in order to make the frosting.
I had an exciting day.
2 cups flour
3 cups finely grated carrots
2 tsps. cinnamon
3/4 cup vegetable
1 1/4 cups sugar
1 tsp salt
1/2 tsp vanilla oil
1/2 cup milk
For the frosting
150g cream cheese
2 cups icing sugar, sifted
1/4 tsp vanilla oil
Preheat oven to 170 C. Grease and dust your cake pans.
In a bowl, sieve flour, baking soda, salt and cinnamon together, set aside.
In a mixing bowl put together sugar, vegetable oil, eggs, milk and vanilla. Mix properly. Put the dry ingredients into the wet ingredients in 3 batches, stir well after each addition.
Pour batter into two 7 inch pans and bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from heat and allow cool in the pans for 10 minutes before transferring to a metal rack to cool completely. I didn't have time to wait for it to cool so I sped up the cooling process by putting the cakes in the freezer.
Put the cream cheese, butter, icing sugar in a mixing bowl.Use an electric mixer and mix until properly incorporated and soft peaks form. This icing is simply delicious, my four year old says it tastes like ice cream.
Chopped nuts such as pecans and walnuts can be added to carrot cakes. I personally prefer using the nuts as a garnish instead of in the batter.