Christmas in Pakistan is celebrated with as much fervor as in other parts of the world. Christmas is around the corner and this easy-to-make flavor-packed carrot cake will look just perfect on your festive dinner table. The carrot cake is very popular all over the world, although it is made with an ingredient that we are more used to cooking in savory recipes, carrots. Instead of feeding your guest with chocolate, serving a refreshing spiced-up carrot cake may be just the right thing to savor after a heavy meal.
We at Fashion Times Magazine bring the perfect moist carrot cake recipe for the Christian community in Pakistan.
Ingredients For Cake
Sugar: One and a half cups
Oil: One cup
Refined flour: Two cups
Cinnamon: One tsp
Baking soda: One tsp
Vanilla essence: One tsp
Nutmeg: Forth of a tsp
Carrots: Three cups (shredded)
Walnuts: One cup (coarsely chopped)
Beat sugar, oil and eggs with an electric beater for about a minute. Add in the refined flour, cinnamon, vanilla essence, baking soda and nutmeg. Beat it for another minute. Now fold in the carrots and walnuts. Transfer the mixture to the baking tin and bake it for forty minutes. Let the cake cool on a wire rack, then frost the cake with the cream cheese frosting.
Ingredients for Fluffy Cream Cheese Frosting
Cream Cheese: Four ounce
Butter: Two Ounce
Vanilla essence: Forth of a tsp
Icing sugar: Two Cups
Beat the butter, cream cheese and vanilla essence at a low speed until it gets smooth. Now gradually add icing sugar and beat until smooth.
Storage: Keep the carrot cake in the fridge covered with plastic wrap for 4-5 days.
Tip: Preheat the oven to 180 degrees | Grease the 8” round tin with butter and dusk with flour | Tsp is teaspoon
Did you like this recipe? Do try it and give us your feedback in the comments section!