Sharing my recipe for Carrot cake. Like to use seasonal produce in my cooking and baking. You will always get the best taste when you use seasonal produce.

Carrot Cake with Cream Cheese Frosting

 

 Carrot cake can be sometimes compact and heavy and sometimes dry. I have a foolproof recipe for super moist carrot cake. And this recipe is lactose-free as well .


Ingredients

All-purpose flour (hvetmel)- 2 cups
Baking Powder - 1 tsp
Baking Soda - 2 tsp
Egg - 3
Oil - 1- 1/4 cup vegetable oil
White sugar - 1 cup
Brown sugar - 1 cup
Carrot - 3 cups grated
Vanilla essence - 2 tsp
Cardamom - 3 tsp
Cinnamon - 3 tsp
Nutmeg - 1.5 tsp
Lemon and orange juice - 5 tbsp
Lemon and orange zest - 1 tbsp
Pecan diced and Toasted - 1 cup

Frosting (For lactose intolerance, use lactose-free dairy products below)
Cream Cheese - 280 grams
Butter - 75 grm
Powdered sugar - 5 tbsp ( less or more as per your taste)
Lemon Juice - 2 tbsp

Recipe:

1. Preheat oven to 180 degrees C on fan setting.

2. Grease and flour 8-inch round pan and line the bottom with parchment paper
3. Sieve flour with all the dry ingredients. In a mixing bowl beat egg, sugar, and oil until fluffy.
4. Then add carrot, vanilla essence, lemon juice and zest and mix it well.

5. Add dry ingredients and at last, add pecans and mix well. Tips: Usually when we add nuts to the cake it sunk in the bottom of the cake to avoid this save some flour and cover the nuts with flour and add it to the mixture at last.

6. Bake at 180 degrees C for approx 35-40 minutes. Check after 35 minutes with a skewer.

Frosting - Cream cheese
1. In a mixing bowl whisk cream cheese, butter, powdered sugar, lemon juice and whisk it until smooth.