This is really the best carrot cake that I have baked. The texture is lighter than the other recipes that I have tried. I did not add any nuts as called for in the recipe because the boys do not like them. Turned out to be really simple and delicious! I halved the recipe hence the single layer of cake achieved here.
Recipe adapted from Natalie's blog here.
This is my adapted version:-
1 cup (110 g) All Purpose Flour
80g brown sugar
80g castor sugar
1/2 tsp baking power
1/2 tsp baking soda
1 tsp cinnamon powder
1/2 tsp salt
150ml vegetable oil (corn oil)
1.5 cups grated carrots (squeeze out as much juice from the grated carrots as you can)
Preheat over to 350 deg F (180 deg C)
Prepare one 9 inch cake pan
1. Whisk together the first 7 ingredients. In another bowl whisk together eggs and oil.
2. Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots.
3. Pour into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
4. Cool completely before icing.
Cream cheese frosting:
250g Cream cheese
15g butter (1 tbsp)
1/2 tbsp lemon juice
pinch of salt
1.5 cups icing sugar (more if you like thicker icing)
Cream all the ingredients together until smooth before adding icing sugar.
After spreading icing on cake, refrigerate till icing is firm before slicing.
Here are some pictures of another version where cranberries and pineapple were added:-