Name: Carrot Cake recipe by KUNAL KOTHARI at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Ingredients: Flour 100gram; Fats 80gram; Sugar 100gram; Egg 2pcs; Salt a pinch; Baking powder 4gram; Grated carrot 80gram; Orange zest 8gram; Vanilla essence 7gram; Cinamon powder a pinch; For Frosting:; Fats 50gram; Icing sugar 50gram

ABOUT Carrot Cake RECIPE

The origins of carrot cake are disputed. Many food historians believe carrot cake originated from Medieval carrot puddings eaten by Europeans. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar.

Ingredients Serving: 6

Flour 100gram
Fats 80gram
Sugar 100gram
Egg 2pcs
Salt a pinch
Baking powder 4gram
Grated carrot 80gram
Orange zest 8gram
Vanilla essence 7gram
Cinamon powder a pinch
For Frosting:
Fats 50gram
Icing sugar 50gram

Instructions

Measure all the ingredients as per the recipe.
Cream the fats till soft and fluffy.
Add the powdered sugar and keep creaming.
Now add the eggs and keep mixing till it changes from curdled texture to a smooth one.
Now add the vanilla essence.
In a separate container give a coat of flour to the grated carrot.
Now sieve the flour, salt and baking powder into the above mix and add the grated carrot and orange zest and fold it. (*Orange colour can be added slightly)
Add a pinch of cinnamon powder and mix well.
Grease the sides of mould and apply butter paper at the base.
Pour the batter into the mould and tap it once.
Bake it at 180 degree celcius for 30 minutes.
During baking cream the 50gram fats and add icing sugar and mix well to form the frosting.
Once baked, slice the cake into two equal halves.
Apply frosting in between and at the top as well as on the sides.
Carrot crumbs can be applied on sides.

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