American Carrot Cake

American Carrot Cake (with Cream Cheese Frosting)

I told Precious Moments that I would have to try out her recipe for American Carrot Cake with yummy cream cheese frosting and what better time to do so than when you had American friends coming over from Paris, right?

I did a whole cake and replaced the walnuts with sliced almonds that I only added to the top of the cake and I also shortened the baking time to 30 minutes. And I was really pleased with the result - a moist and fluffy cake. Thank you very much, E!

Before the Frosting

Cake :

285g Flour

1 tsp Baking Powder

1 tsp Baking Soda

2 tsp ground Cinnamon

A pinch of ground Cloves

250g shredded Carrots

170g sliced Almonds

3 Eggs (room temperature)

100g Castor Sugar

90g Brown Sugar

155g Milk

1/2 tsp Salt

180g Vegetable Oil

1 tsp Vanilla essence

Sift the flour, baking powder, baking soda, spices and salt. Cream egg and sugar till pale and creamy. Add in the milk little by little. Mix well. Add in the oil slowly till well blended and then the vanilla essence. Fold in the flour in three portions. Add in the carrots and mix well. Pour into cake tin and bake at 180ºC for 30-40 mins or till it is cooked.

Cream Cheese Frosting :

250g Cream Cheese

70g Butter

150g Icing Sugar

2 tbsp Lemon juice

But of course I didn't make any marzipan carrots to decorate the cake with, I fear that art's not my thing at all. I did place a whole big bowl of cream cheese frosting at my guests' disposition so that they could frost their slices to their hearts' content. Great way to eat carrots, don't you think so?