Anybody for Carrot Cake?

There's something about a carrot cake that's very deceiving.  It must be the fact that it's made from carrots that leads one to believe that it is a healthier alternative.  Well, considering that carrots are good for us, then in a way it is definitely a healthier option than say a butter cake.  And if you don't like carrots, you might hesitate to order this because you're afraid of the taste.  That's another misleading fact because you don't really get to taste the carrots in the cake.  The carrots are shredded and most of the carrot flavor are masked by the other ingredients.  

The highlight in the carrot cake, I have to say, is the cream cheese frosting on top!  It's the dominant taste and flavor that sticks.  It just goes very well with the bland taste of the cake making the carrot cake a favorite among many.  And to prove that the frosting plays an important role, try the Velvet Cake from UCC (Coffee shop).  Their version of the Velvet cake also comes with a cream cheese frosting that makes every bite as memorable as eating a Carrot Cake.  

Carrot Cake recipe to follow after the jump.  Continue reading this article to see it.

Carrot Cake recipe
(adapted from FOOD Magazine's Custer Carrot Cake recipe)

1 cup Cake Flour (sifted)
3/4 cup Light Brown Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 cup Vegetable oil
2 eggs (room temperature)
1 and 1/2 cup Carrots (shredded, about 2 pieces medium-sized carrots)
1/2 teaspoon Vanilla extract

Optional:
3/4 cup Walnut (coarsely chopped)
1/2 cup Raisins

Frosting Recipe:
4 Tablespoons Unsalted Butter (softened at room temperature)
1/2 bar Cream Cheese (4 oz. , softened)
1/2 to 1 teaspoon Vanilla extract
150 - 200 grams Confectioner's sugar, sifted

Procedure:
1. Prepare 9 x 11 pan.  Preheat oven to 350 F.
2. Sift and mix dry ingredients (Flour, Baking Soda, Cinnamon, Salt) in a mixing bowl.
3. Add vegetable oil to mixture.  Mix.
4. Add sugar to mixture.  Mix until well incorporated.
5. Add eggs one at a time.  Mix.
6. Lastly, mix in carrots and vanilla extract.
7. If using them, fold in walnuts and raisins.
8. Pour into baking pan and spread evenly.  Bake in preheated oven for about 15 to 20 minutes.  Bake until cake tester inserted in the middle comes out clean.

Using this pan size and batter quantity, you will have a thin cake (1/2 inch thick).  If you want a thicker cake, according to the article in FOOD Magazine, double the recipe and change pan size to 9x13.  You can also double the recipe and use two 9 inch round cake pans to make a double layer carrot cake.

Add walnuts and raisins to add flavor to your cake.  It also makes your cake more luxurious (and nutritious).

Frosting procedure:
1. Mix butter and cream cheese in a bowl until well blended.
2. Add vanilla extract.
3. Add sugar gradually tasting as you go along to find the perfect sweetness level for yourself.  My personal taste is around 150 to 170 grams of confectioner's sugar.
4. When cake is completely cooled, apply a generous amount of frosting on top of cake.

In the picture, I sprinkled finely chopped walnuts on top after the frosting to add contrast and improve the overall look of the cake.  Feel free to unleash your creative juices and decorate your cake however you like.  It's part of the fun involved in baking cakes.

Reviews: The cake was generally loved by everyone.  The frosting can still be improved by lessening the sweetness and increasing the cream cheese flavor.

This goes perfectly well with coffee!  Carrot cakes, together with banana cakes, are staples in coffee shops. Enjoy!   

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