Prepared this delicious snowy carrot cake for my little one’s birthday .
My daughter demanded a carrot cake be made for her birthday . I couldn’t let a plain dry cake be in my little girls memory so, it was the last moment changes with the frosting that I call it “snowy” 🙂. And my eleventh-hour idea of decorating it with Olaf , Princess Anna ( thanks to her lego blocks) and … a pretend … Elsa – eww thats what I told her 🤦♀️. So it The Frozen – Snowy Carrot Cake. Well, All is well that ends well, the excitement on seeing the cake and the face that said ‘yum yum’ on taking the first bite , ☺️ hmm hard work (midnight cake baking, hanging the decorations which included balloons – ‘lung exercise’ mostly done by hubby 😬) paid well most importantly lockdown birthday was 🙂😀😃.
In my recipe I have used a mix of Ragi Flour, Jaggery powder , Orange rind and Grated Apple .
I have used ragi flour – foxtail millet for the first time in baking. I was a bit skeptical initially but then the cake did come out very good. Especially my picky eater appreciated saying ” Mama , I liked that little bit of something brown other than carrot in the cake . That made the cake yummy” . Hmm I’am now confident of using more of ragi flour in making cake’s 🙂 . Jaggery powder another ingredient that made its debut in my baking. Its sweetness is more than sugar so its quantity can be reduced as compared to the sugar measurement. The most important thing of using these two ingredients is adding more nourishment to the cake. As for Orange rind – its ok if its not added But, my advice Do not miss adding it . It adds a unique freshness to the cake.
For the frosting I have used heavy whipping cream with granulated sugar. The granulated sugar ensures a grainy texture to the final frosting. If you are a first timer with applying frosting – just like me.. this was my 2nd time though, do not worry with creating a snowy texture just keep applying – you can’t help how the snow falls right .
Do check out my other posts All Spiced Up Chocolate Cake where I have posted pics of how the cream goes through stages while whipping it..It’s really an armwork
I have adapted my recipe from Lauren Allen’s – Ultimate Carrot Cake with Cream Cheese Frosting recipe found on her blog TastesBetterFromScratch . Check it out. I totally loved it . The ingredient measurements are perfect.
So, lets get baking.
The Frozen – Snowy Carrot Cake
Equipment
- balloon whisk
- Two 9 inch round cake pans
- Your routine kitchen knife
- Cling film
- Aluminium foil/Butter paper
Ingredients
For the Cake
- 1 3/4 cup All purpose flour
- 1/2 cup Ragi flour (foxtail millet flour) If not available just keep it all as all purpose flour
- 1 cup oil I have used sunflower oil
- 1/2 cup granulated sugar
- 1/2 cup jagerry powder
- 4 eggs
- 1 tsp vanilla essence
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp dry ginger powder
- 1 tsp cinnamom powder
- 1/4 tsp nutmeg powder
- 1 tsp salt
- 1/2 of an apple grated alongwith its skin
- 1/2 of an orange rind grated
- 2 cups Finely grated carrots
For the Frosting
- 2 cups Heavy whipping cream
- 2 tbsp sugar or more I used granulated
- 1 tsp vanilla essence
Instructions
For Cake
- Preheat oven to 350 degree F.
- Prepare the cake tins and set aside. (I just lined it with aluminium foil thats what I had :))
- First prepare the dry ingredients – Mix in the flours, spices(cinnamon, nutmeg ginger powder), baking powder, baking soda , salt and set aside.
- Then prepare the wet ingredients – mix together well eggs and sugar + jaggery, add oil, vanilla essence. Mix till well combined. Add buttermilk, grated apple, and orange rind. Mix it all.
- Then fold in the dry ingredients with the wet ingredients.
- Finally add carrots and combine well
- Divide this mixture equally in the cake pans and bake for 40 -45 mins.(Do check after 30 mins if you have a small size oven). I usually bake till the upper crust has not only risen but is also browned. This ensures that the cake is not uncooked from the top).
- Once baking is done remove from oven and let it cool in its pan for 15 mins.
- Then remove cake from the pans and level the tops (Your routine kitchen knife can do this job).
- Cover it in a cling film and refrigerate it.
For the Frosting
- Just whip together the cream , sugar alongwith the vanilla essence till you get stiff peaks.
- Apply the frosting in between the cake layers, and all around both the cakes placed one on top of another.
- Refrigerate it for atleast 15mins before cutting the cake .
- Decorate it and its ready.
