When Birthday cake can be of any flavor, why not carrot cake with whipped cream cheese frosting?! 😇
I love carrot cake. It is a moist, dense cake and has all the flavors from carrots, coconut and cinnamon.
Recipe
Author : Himabindu
yield : 8 servings
Requirements
1- large bowl, 1 - medium bowl or jar , 2 - 8 inch cake pans, Parchment paper, Spatula, Whisk, Electric mixer, Piping bag, Sprinkles
Ingredients
Cake
- 1½ cup all purpose flour
- ¾ cup sugar
- ½ cup shredded coconut
- ½ cup raisins
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup shredded carrots
- ½ cup oil
- ½ cup yogurt
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 package (8 oz) cream cheese
- ½ cup white sugar
- 1 tsp vanilla extract
- 1½ cup heavy cream
Instructions
Preheat oven to 350℉ (180℃). Line two round 8 inch pans with circular parchment paper or just grease and flour the cake pans.
In a large bowl, whisk the flour, sugar, shredded coconut, raisins, baking powder, cinnamon, salt and baking soda and keep it aside. In a medium bowl or jar, whisk the oil, yogurt, eggs, vanilla and milk.
Combine the wet and dry ingredients. Add shredded carrots to the batter and mix just until everything is incorporated.
Pour the batter into the cake pans equally. Bake for 25 to 30 minutes, until a toothpick inserted into the cake comes out clean. Remove the cakes from pans and let them cool completely.
Meanwhile, whisk the cream cheese with sugar, vanilla and heavy cream with the help of an electric mixer as shown in the video above. Whip it good till the cream reaches peaks.
Start frosting the sides and tops of completely cooled cakes with whipped cream cheese. Make pretty designs as you like. Toss colorful sprinkles over the frosted cake.
