Carrot Cakes with Lemon Cream Cheese Frosting

The Moistest Carrot Cake

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It is the day after the long Easter weekend, and with Easter comes a lot of feasts, worship, prayer and family and friends’ reunions. For me, Easter was the fusion of all. I cooked a lot of dishes for my family and unfortunately, I didn’t document anything I made except this carrot cake recipe I had created for my family in advance. The idea behind these cakelettes was for each person to have an individual guilt-free piece of cake without loftily layers and lots of obnoxiously sweet frosting. I’m proud to announce that this recipe achieved exactly that without fail. My cakes aren’t as sweet as the carrot cakes that are store-bought, the amount of sweetness is palatable, and in my opinion, a balance of both the sponge and the frosting, I never liked carrot cakes with raisins or other fruit, as such, those are omitted in this recipe. Likewise, I prefer to have just the right amount of crunchiness, and not an overly nuts filled cake, hence the amount specified in the ingredients.

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My family truly love these cakelettes, and it gives me so much joy to sharing the recipe with my blog followers. These cakelettes are moist and just super delicious. I must also mention that, although this recipe in meant to serve 5 people, it can serve 7 to 8 people, if you bake with the mini cakes using only ramekins. I hope all of you had an opportunity to have a meal and desserts with you loved ones this past weekend.

 

Equipment you will need:

5 Mini Cake Tins or 7\8 Ramekins

Whisk (hand or electric)

Spatula

Digital scale

Mixing bowl

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INGREDIENTS

150g Cake Flour

1 Teaspoon Baking Powder

½ Teaspoon Bicarbonate of Soda

½ Teaspoon Cinnamon

½ Teaspoon Ground Ginger

¼ Teaspoon Ground Cardamom

¼ Teaspoon Ground Cloves

¼ Teaspoon Ground Nutmeg

Pinch of Salt

75g Castor Sugar

50g Light-Brown Sugar

75ml Canola Oil

95ml Sour Cream, cold

100ml Buttermilk

1 Extra-large Egg

1 Teaspoon Vanilla Paste

20g Pecan Nuts

½ Cup (plus 2 to 3 Tablespoons) Carrots, finely grated

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Lemon Cream Cheese Frosting

60ml Cream, very cold

155g Cream Cheese, cold

30g Butter, at room temperature

115g Icing Sugar

Zests of 1 Lemon

METHOD
  1. Preheat oven to 190℃. Then grease the cake tins or ramekins with butter or good quality baking spray. Set aside.
  2. Sieve flour into a small mixing bowl then add baking powder, bicarbonate of soda, salt and all the spices and mix.
  3. In a medium mixing bowl whisk egg, oil and sugar until creamy, then add vanilla paste, sour cream, and half of the buttermilk, whisk until combined.
  4. Whisk in half of the flour mixture, then pour in the remaining buttermilk followed by the remaining flour mixture. Whisk until everything is well incorporated.
  5. Fold in the pecan nuts and carrots, using a spatula.
  6. Divide the batter equally into the prepared cake tins or ramekins. Reduce the heat to 170℃after putting cake tins or ramekinsin the oven. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted on the cakes.
  7. Invert the cakes into a cooling rack, and let them cool completely before frosting. See Note 1.
  8. FOR THE FROSTING: in a medium mixing bowl, cream the cold cream cheese with an electric whisk until smooth. Then add butter and whisk until combined.
  9. Sieve in the icing sugar, whisk and add lemon zests and the very cold cream, whisk until the frosting reaches a thick consistency.
  10. Transfer the frosting into a piping bag with a nozzle and frost the cakes as much as you like, or just use a palate knife if you don’t have a piping bag. Then serve.

 

Notes
  1. You may need to run the knife around the edges of the cake tins or ramekins before you Invert.
  2. These cakes can be made 1 to 2 days in advance and be kept in the fridge, just let them come to room temperature before serving.

 

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