Out of various favorites about this cake, If I had to pick one, it would definitely be the aroma of the cake while baking. I mean it was damn difficult for me to hold on to it and the entire process of letting it cool down to be ready for the icing was a task.
Hello All you Lovely Readers,
So apparently, there are only two types of people in the world. One who love carrot cakes and the others who dont. I definitely belong to the former category. How can anybody not like carrot cake is beyond my understanding. I mean its almost like not loving chocolates for me.
P.S- This is the Best Carrot Cake Ever!!
I baked this cake a week ago and was planning it as one of the series of HOLI Special posts. But then I couldn’t wait to share the recipe. Also I am in love with the pictures of this one that I just couldn’t resist. Well also that March has started and we are near HOLI, I think it makes sense. Nonetheless, Carrot Cake happens to fall in the category of recipes I really, really, really love. So lets get started.
In my opinion this is the best carrot cake I have made or had. I love the classic version when it comes to carrot cakes. I think they taste the best. I know you must be wondering that the classic version has a cream cheese frosting while mine is topped with a White Chocolate Ganache, well trust me guys I am glad that I made this sole variation in a classic recipe. It just couldn’t taste better.
Its a perfectly spiced, moist cake made with a heaping amount of freshly grated carrots and lots of nuts and white chocolate ganache. Also the addition of pistachios and other nuts is completely optional and you can avoid it if you are not much of a nut lover when it comes to carrot cakes.
The key to a perfect carrot cake is a huge amount of freshly grated carrots. They make all the difference in terms of flavor and helping to create a good and moist cake. Also don’t worry if you have never baked a homemade carrot cake before- the carrots totally blend in to the cake once it is baked. The food processor is going to make the task of grating carrots much easier but even if you don’t have it, you can get a good workout and burn some calories by grating carrots by hand. Trust me its worth the effort once you have a slice from the cake.
The process is really simple. You grate the carrots, mix up your cake batter, fold the carrots in at the last minute. Be careful not to over mix the batter though. Once they are baked pop them out of the oven and let them cool until they reach room temperature. Also pop them in the fridge for about 10-15 mins to cool slightly, in order to make them easier to frost. Top them with your favorite frosting or eat them just as it is…Voila your cake is ready.
Lets begin with the recipe now.
- FOR THE CAKE:
- 1½ Cup of Whole Wheat Flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 tsp cinnamon powder
- ½ tsp ground cloves
- ½ tsp nutmeg powder
- ¼th cup ground almonds
- 1½ cup of freshly grated carrots
- ½ cup brown sugar
- ½ cup apple sauce
- ¼th cup butter
- ½ cup mixed and chopped nuts
- FOR THE FROSTING:
- 1 cup fresh cream
- 1 cup white chocolate chips
- 1 tsp vanilla extract
- ¼th cup chopped pistachios
- Set the oven at 180 degrees. Line a 8" cake tin with parchment paper and keep aside.
- Mix together all the dry ingredients of the cake in a bowl. In another bowl mix together all the wet ingredients. Slowly mix the wet ingredients and the dry ingredients together. Make sure not to overmix the batter.
- Lastly add grated carrots and fold in into the batter. Spoon the batter into the cake tin and bake it in a preheated oven for 50 to 60 mins.
- In a saucepan heat the cream until it starts bubbling. Pour in the the white chocolate bowl and let it sit for some time. After 5 mins mix it together and pour it on the cake once the cake it cooled down. Top with some chopped pistachios.
This is the easiest recipe ever. Do try it and let me know what you think of it. The EGGLESS version is just as delicious guys. There is no compromising on the taste and definitely not on the texture too.
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