This carrot cake recipe is one of the best recipe. Very easy to make and so moist with the right amount of sweetness. This can be done with any sugar glaze or cream cheese frosting too. I tried with sugar glaze which gave the right amount of sweetness with a tinge of tangyness from lemon. The cake holds firm that its ideal for any kind of decoration too. Give it a try and don't worry about the icing or glaze, still you won't compromise on taste.
INGREDIENTS :
Baking Soda - 2 Tsp
Salt - 1/4 Tsp
Cinnamon Powder - 2 Tsp
Sugar - 2 Cups
Large Eggs - 3
Vanilla Extract - 2 Tsp (optional)
Grated Carrot - 2 Cups
Coconut Flakes - 1/2 Cup(sweetened)
Pineapple Chunks - 1 Cup(crushed)
Butter Milk - 3/4 Cup
Vegetable Oil - 3/4 Cup
Walnuts - 1 Cup (Chopped)
METHOD :
Pre-heat oven to 350 degrees. Season 3 round or square 9 inch cake pans and keep them ready.
Sift together the first four dry ingredients.
In a stand mixer or using an electric mixer beat the eggs along with sugar, butter milk, vegetable oil and vanilla extract to a smooth mixture at medium speed.
Reduce speed to low and add the flour mixture little at a time until well blended.
Fold in the grated carrot, coconut flakes and the pineapple chunks along with walnuts.
Pour this batter into the prepared cakepans. Bake them for about 25 to 28 minutes until a toothpick inserted comes out clean.Cool them completely before icing with the lemon glaze.
Drizzle the icing between layers, on top and on the sides of the cake.
Lemon Glaze :
Icing Sugar - 3 Cups
Butter - 3 Tsp
Lemon Juice - 3 Tblsp
Lemon Rind - 11/2 Tsp (grated)
Beat all the above mentioned ingredients together with an electric beater. Once it turns smooth and pourable the glaze is ready.
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