Carrot Cake with Butter Icing – Akshara’s Third month Completion

  

      

  This carrot cake was made for Akshara’s third month completion  September 25^th, 2014. I made this cake healthy by making it a eggless and with wheat flour.

 

        

        This cake was so colorful and flavorful. Carrot gives a mild orange color to the cake. I added orange flavor essence which makes the cake more delicious.

        By the time I finished baking the cake  little angel was sleeping . so we waited till she wake. Once she wake I started to take pictures of her with the cake , but she is not in a mood to pose , she yawned and did so many things but didn’t smile JJJJJJJJJJJJJJJJ

        By the completion of the third month , she recognizes our face and starts to smile at us…. She must live happily and smile throughout her life……….. God Bless you Akshara  JJJJ

        This cake was made using carrot as main ingredient for the alphabet ‘C’  and a simple butter icing with almond flakes.

  

    Usually in the carrot cakes cream cheese icing are used , i don't want to add more fat , so made the simple butter icing.

Requirements :

Wheat flour – 2 cup

Maida / cake flour – 1 cup

Baking powder  - 1 tsp

Baking soda – ½ tsp

Grated carrot – 2 cup

Curd / Yogurt – 2 cup

Vegetable oil – ½ cup

Milk – ¼ cup

Granulated sugar – 1 ¾ cup

Orange essence ( Nu Naturals ) – 1 tbs

Salt – ¼ tsp

For Icing :

Almonds – 10 – 15

Butter – ¼ cup

Icing sugar – ½ cup

Milk – 2 tbs

Orange essence – 2 drops

Method :

  Sieve maida , wheat flour , baking powder and baking soda  thrice.

        In a mixing bowl , add curd , oil , milk and sugar , mix well until the sugar is dissolved completely.

   Add the grated carrot , orange essence and give a quick stir.

  Add the flour mixture in three batches and fold in in the same direction.

Preheat the oven to 220*.

Grease the mould and pour the batter and level.

Bake in the preheated oven for 35 – 45 minutes or till the tooth pick inserted comes out clean.

Immediately transfer the baked tin onto a wet cloth for easy unmolding. Allow it to cool for 15 minutes, then invert on a plate.

I kept the cake in the refrigerator while making the icing.

In a bowl, mix the butter, icing sugar and essence together. Add the milk for the required consistency.

 Keep the icing in the refrigerator for 10 minutes.

Take out the cake and apply the icing on top.

Sprinkle the almond flakes and keep in the refrigerator till cutting as the icing will melt.

Carrot cake with butter icing is ready to serve.