The first time I had baked a carrot cake was eons ago, sometime in the late 90s. It came up in the blog in December 2015. Tugga was almost 4 and wanted a Christmas party at home. We had 4 reindeers over for that Christmas party and Anindya had written all about it here . I still remember how Tugga used to love listening to Rudolf the red nosed reindeer song while eating and hearing Christmas stories while going to bed.
It’s 3 years since then and we have a new inclusion in the family. I just realised that we don’t speak much about Brishti. Eventually I am sure, when she grows up a bit, we will have more to talk about her in our blog. Tugga is now in class 1 with specific likes and dislikes about his food. Since the time he has seen red carrots entering the kitchen, he has been asking me to bake carrot cake. This year, I thought we should re shoot the cake.
While the recipe remains the same, it is important that I pass on some tips about how to make carrot cake. These tips will be handy for you if you are making this for the first time – In case you bake the cake after reading this, please let me know or tag me in Instagram, I would like to share that with everyone
1. Most importantly, this cake comes out best with the sweet red carrots which we get in winters.
2. The carrrots need to be grated (a mid size grating would do).
3. When you measure 3 cups of grated carrots, do not pack the carrots tightly in the cups. It needs to be packed loosely.
4. The measurement here is for a nine inch cake. You can break that in two small 6 inch ones also. Or alternately, you could pour the batter in a 7 inch cake tin and the rest of the batter in mini cupcakes.
5. The same recipe is used for cup cakes too. Only the baking time changes with cup cakes. It takes less time.
6. The cream cheese frosting is optional. Of course, it makes the cake dessert worthy with the cream cheese frosting.
7. It is one of those cakes which taste great straight out of the refrigerator too. The carrots keep the cake completely moist.
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