Friday, November 27, 2009
This recipe is adapted from allrecipes.com and I made a smaller cake.Also for frosting I used only cream and a little bit sugar since my family doesn't like it to be too sweet :-)
Vegetable oil- 3/4 cup
White Sugar-1 Cup
Brown Sugar- 1/4 cup
Vanilla extract- 1 Tsp
All purpose flour/Maida- 1 Cup
Baking soda- 1Tsp
Baking powder- 1Tsp
Cinnamon -1 Tsp
Grated carrots- 2 cups
Pecan pieces- 1/2 cup
Heavy whip cream-1 cup
Confectioner's sugar- 2Tbsp
Vanilla extract-1 Tsp
1.Sieve together the flour, baking soda, baking powder, salt and cinnamon.
2.Beat the eggs and sugar well. Add oil and vanilla extract and beat again.
3.Fold in this wet mixture into the flour mixture.Fold in the grated carrots and pecan pieces.
4.Meanwhile grease 2 square 9x2 pans and keep ready.Also preheat oven to 350 degree F.
5.Divide the mix into 2 greased pans equally.
6.Bake for 18-20 minutes or until a skewer inserted in the middle of cake comes out clean.
7.Take out from the over and cool for a few minutes before transferring the cake to a wire rack to cool down completely
8.Use both cakes as 2 layers or you could bake it in a thicker tray(for longer time) and divide them into 2 equal pieces.
9.Whip the cream in a bowl which is kept on ice or cool the bowl and whisk in the refrigerator prior to use.
10.When the cream starts forming spikes ,stop whipping and add a tbsp confectioner's sugar and mix for a minute followed by the next spoon of sugar and vanilla extract .
11.Spread evenly on the layers of cake and serve it chilled.
12.I do not have any cake decoration gadgets , so it doesn't look perfect but it tasted great :-)