Wednesday, April 16, 2014

Carrot Cake with Butter Cream Frosting

All Purpose Flour - 1 1/2 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1/4 tsp
Cloves* - 1/4 tsp, grounded
Cinnamon* - 1/4 tsp, grounded
Nutmeg* - 1/4 tsp
Ginger Powder - 1/2 tsp
Butter - 1 stick, at room temperature
Oil - 1/4 cup
Sugar - 1 1/2 cups
Vanilla - 1 tsp
Eggs -2, room temperature
Carrot Puree - 15 oz can or Homemade Carrot Puree** - 1 1/2 cups
Carrot Grated - 1/2 cup
Butter Cream Frosting - 2 cups, Recipe here

*You can also substitute All Spice Powder 1 tsp instead of cloves, cinnamon and nutmeg.
**Carrot - 6, depends upon the size
Chop the carrots and pressure cook them in the cooker for 3 whistles without water. Cool and blend the carrots in a blender. It yields approximately 1 1/2 cups.

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with a non stick spray or butter and lightly flour or line a muffin pan.
Sift the dry ingredients together in a large bowl.
Using a hand mixer beat granulated sugar, butter and oil. Add 1 egg at a time on low speed about 30 seconds or until blended. Mix in half of the puree and half of the dry ingredients until blended. Now add the remaining puree and dry ingredients. Do not over mix. Stir in grated carrots.
Pour into greased pans.
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, muffin pans to 15 minutes or until toothpick inserted in center comes out clean. Cool them on a cooling rack for 1 hour.

Decorate the cupcakes with butter cream frosting of your choice!!

Inspired from Ramya Santhosh