My husband and I celebrated our 4th Wedding Anniversary by cutting of our favorite cake – The carrot Cake. I made this carrot cake and decorated it with dark chocolate pomegranate seeds, vanilla buttercream icing and whipped cream frosting.
INGREDIENTS:
- Unsalted Butter, room temperature – 1 stick or 1/2 cup plus 1 tsp. for pan
- All purpose flour (Maida) – 1 1/4 cup plus 1 tsp. for pan
- Baking Powder – 1 tsp.
- Baking Soda – 1/2 tsp.
- Salt – 1/2 tsp.
- Ground cinnamon – 1/2 tsp.
- Nutmeg powder – 1/2 tsp.
- Dark brown sugar – 1/2 cup
- Large eggs – 2 nos.
- Finely grated Carrots – 1 cup
- Milk – 1/4 cup
- Vanilla Extract – 1 tsp.
Measure and place all the ingredients in your work place to make your carrot cake. Preheat oven to 350 degree F. Butter a 9-inch cake pan ; dust it with flour, tapping out excess. In a large bowl, sift together all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. With an electric mixer, on medium-high speed, beta butter and brown sugar until fluffy, 4 to 5 minutes. Add eggs one at a time and beat well. Add Milk and Vanilla Extract and mix well, scarping down sides of bowl if necessary. Beat in carrots. Reduce speed to low. Gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake 40 to 45 minutes or until a tooth pick inserted into the center comes out clean, Transfer pan to a wire rack to cool 15 minutes. Turn out cake onto rack to cool completely. Always apply frosting to a cooled cake – a very cold or frozen cake will be even easier to frost, with fewer crumbs. 
