Carrot Cake


So i’m back from Paris, with tons of pictures of chocolate (at least the ones I could sneak. I don’t understand why they don’t let people take pictures of chocolate. I mean, it’s chocolate.)

One of the many things I loved about Paris was the food! So many halal restaurants! I ate way too much, but I also started missing my kitchen. I had a lot of carrot cake there, almost everyday, so I thought i’d make one when I got back, and I did! The recipe is really easy, and the cream cheese frosting is fluffy and creamy. My camera’s out again so no more cell phone pictures! The recipe’s pretty straightforward in terms of ingredients. I actually prefer using normal salted butter for the cake and the frosting, so there’s no need to go out and buy unsalted butter, unless you have some in the fridge, but I would still use salted butter.

Here’s what you’ll need!

1/2 cup butter, softened

1 cup sugar

3 eggs

1 1/2 cups flour

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp nutmeg (you don’t have to add it, but it adds a nice flavor)

1/2 tsp salt

1/2 tsp vanilla

1/2 cup chopped walnuts (i added a about 3/4 cup because i love walnuts)

2 medium sized carrots, grated




Start off by preheating your oven to 180 C

Cream the butter and sugar together. And please use a wooden spoon! Once the butter and sugar have turned into a bowl of fluffy goodness add the eggs in one at a time. Don’t over mix. Once the eggs have been mixed in add the flour, baking powder, salt, cinnamon and nutmeg. Then fold in the carrots and walnuts. That’s it!

If you want a double layer cake I suggest using 2  8-inch round pans. I tried cutting my cake in half, and the walnuts weren’t cooperating. For even layers use two cake pans. You can also just pour the batter into a bunt pan or just one cake pan, which should be at least 10 inches round. If it’s any smaller the edges and top will burn. Bake them for about 25-30 minutes if you’re using two pans, but check them after 20. If you’re using one pan it’ll take longer, anywhere from 40-60 minutes, depending on what pan you use, but you should check it after 25 minutes to see how it’s doing. If the cake starts turning brown early on, you can put it on a lower rack, but try keeping it as centered as possible.

As for the frosting, the butter and cream cheese here is delicious so I didn’t add anything fancy. And I used salted butter. If you have only unsalted butter, just add some salt.

1/2 cup softened but still cold butter

1/2 cup cream cheese

1 cup icing sugar

All you do is cream the butter and cream cheese together till it’s smooth. Then add the icing sugar and keep mixing till there’s no lumps! You might need more or less icing sugar depending on how sweet the icing sugar is. Here in Germany it’s not as sweet as it is in Pakistan or America. You can also add a drop or two of vanilla, but it’s not necessary.




I know it’s hard, but you have to wait for the cake to cool completely before topping it off with the frosting! If you want to fill and cover the cake make double the recipe above. I just used it in the center and on top, not around the sides. And one you’ve made the frosting, put it in the fridge for a bit so it’s chilled through. It tastes much better.






2 thoughts on “Carrot Cake

  1. fatimaaa .. i need some help with chocolate bread and butter pudding .. it will be my first time .. so i really need you to help me with it!

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