By Devi Poojari
March 19, 2024
A classic dessert recipe that is often relished during Easter celebrations, this moist and addictive recipe is sure to impress your loved ones. Enjoy a generous slice of this cake after a meal, or as a snack along with a cup of coffee during the evenings.
3 big carrots, grated 265 grams flour 335 grams light brown sugar 1 teaspoon baking powder ¼ teaspoon baking soda 4 eggs 100 grams yoghurt 230 ml vegetable oil 1.5 teaspoons vanilla extract 2 teaspoons cinnamon powder 100 grams chopped walnuts ¼ teaspoon ground nutmeg
100 grams softened butter 300 grams icing sugar 100 grams cream cheese
Preheat the oven to 180°C while you grease your baking tins with butter.
Whisk the eggs, yoghurt, oil and vanilla extract in a large bowl and set aside, along with the grated carrots and walnuts.
Sift the flour into a bowl and add the sugar, baking powder, baking soda, cinnamon and nutmeg to it.
Pour the wet mixture into the dry ingredients and fold to make a smooth batter, devoid of any pockets of flour.
Transfer to the baking tins and bake in the oven for 25-30 minutes, until a knife is inserted and comes out clean.
Transfer the cake to a wire rack to cool completely while you make the frosting by beating the ingredients until fluffy and airy.
Using a spatula, spread the frosting generously over one of the cakes before placing the other one on top.
Spoon the remaining frosting on the top layer and coat the cakes completely with it.
Allow it to set in the fridge for about an hour before slicing in and enjoying.