Winter is a season of celebrations and nothing screams festivity like a piece of carrot cake. We are already into the third week of November. Time flies. After hours and hours of toiling my brain for wintery recipes to share with you all, I couldn’t think of anything better than the carrot cake. It’s full of deliciously warming spices, lemon zest, honey and a healthy amount of carrots. It’s scrumptiously good. The best part about the carrot cake is that it gets better and better with time, even after a day or two. The flavors fuse and the moisture prevails. This is the kind of moist cake you would want to enjoy on a quite wintery afternoon. The flavors itself are so refreshing and light, making you feel delightful inside. That’s how we want to feel… Am I right?
You will find that in this recipe, the cake does not contain any nuts; like pecans or walnuts which is one of the main ingredients in most carrot cake recipes and so this recipe is perfect for those allergic to nuts. I’m not allergic to nuts but I prefer to let the flavors of the carrots and the lemon have the spotlight than making it unnecessarily heavy by adding nuts and also producing a confusion of flavors and texture. Top it off with some cream cheese frosting and you will have a slice of deliciousness that you will not want to end …..
RECIPE: SPICED WINTER CARROT CAKE
PREP TIME: 15 mins
COOKING TIME: 30 – 35 mins
1 Cup = 250 ml
YOU WILL NEED:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 medium sized carrots ( should yield about 3 cups of shredded carrot)
- ¼ cup lemon juice
- 2 cups granulated sugar
- 200 grams of unsalted butter
- 3 large eggs / 4 medium sized eggs
- 2 tsp of vanilla extract
Preheat oven at 180 degree celsius.Add the lemon juice to the shredded carrots. Mix nicely and keep aside. Its quite easy to use the food processor for shredding the carrots rather than shredding it by hand. You can also add lemon zest to accentuate the lemon flavour.
Beat the butter and sugar well with a hand mixer or the kitchen aid.
Add the eggs one by one and beat nicely until the colour and volume of the mixture changes. This ensures a really moist and soft cake. The volume should double up.
Add the carrots to the butter mixture and mix until well incorporated. Also add the spices at this stage so that the carrots soak in the flavour. You can add more of the spices or less depending on your choice.
Note: You may notice that when you add the lemon carrot mix to the egg and butter mixture , the butter sort of curdles. This is quite normal when lemon and egg whites come into contact , so do not be alarmed.
Sift in the flour , baking soda and powder , salt into the batter and mix them well.
Pour the batter into your cake tin and bake for 30 – 35 mins. Sit back and enjoy as your house begins to smell cinnamonly (Thats not a real word) good.
After the baking time , you should have a moist and delicious carrot cake. Every oven is different so keep checking on your cake after the first 20 mins. You can check whether its done by pricking it slightly in the center with a toothpick. As you can see in the picture , i made a crater in the middle of the cake. I was so impatient that i kept opening the oven and poking it. Poor cake!
Well, that’s it! Simple as that ! I hope you enjoy your carrot cake and i’ll see you in the next post. If you tried it , let me know down in the comments below.
Thank You ! ❤️