Carrot Cake

Now this recipe is the best and worst thing that I could ever post because once you have tasted this you will never be satisfied with any other type of carrot cake. Not only do I absolutely love this cake because of how easy it is to make, but this recipe is an original from the Cheesecake factory and has grated apple, which creates a moister and tastier cake that is sure to please the whole family.

Carrot Cake

Ingredients:

1 Cup Vegetable Oil

2 Cup Sugar

4 Eggs

1tsp Salt

1tsp Baking Soda

2tsp Cinnamon

1 1/2 Baking Powder

3 Cups grated Carrots (about 3 carrots)

2 Large grated apples

1/2 Cup Coconut

2 3/4 Cup Flour

1. Combine the Oil, Sugar and eggs and beat with a fork until combined

2. Sift in the Salt, Baking powder, Baking soda and cinnamon and mix together

3. Add the flour, grated carrots, grated apple and coconut (if you wish to add any nuts add them now)

4. Pour into a lined tin and  bake at 160º for 40 minutes or until an inserted skewer comes out clean.

I was pretty eager to try out this 'rose cake' icing technique which has been very popular recently so I used a cream cheese vanilla frosting and a 1M piping tip.

Cream cheese frosting

Ingredients

340g cream cheese, slightly softened

85g unsalted butter, slightly softened

340g icing sugar, sifted

2 teaspoons vanilla extract

Put the butter and cream cheese in the bowl of an electric mixer and beat with the paddle

on medium speed until completely mixed, about 3 minutes, stopping and scraping the bowl

and beater several times.

Decrease the speed to low and add the icing sugar one third at a time, beating until

absorbed after each addition. After the last addition, the frosting might look dry.

Beat in the vanilla and increase the speed to low-medium until the mixture is no longer dry looking, about 2 minutes.

Increase the speed to medium and beat until smooth and light, 4–5 minutes. Use soon after mixing.

                                                       And voila the perfect carrot cake!