Carrot apple cake

Carrot cake is the most favorite for my hubby. This Easter also I wanted to bake some for all of us. I was a little intimidated to apply my recipe for making fluffy cupcakes. So I combined two recipes 1 and 2 to get the below one. This will yield one 6 inch round cake and 12 cupcakes or 24 cupcakes. Thanks to the authors, this is the most successful fluffy carrot cake I have ever baked.

First batch is ready!

Cupcakes and round cake I baked.

Fluffy carrot cupcake.

Ingredients:

Carrot - 2
Apple (small) - 1
All purpose flour - 2 cup
egg - 4
sugar - 2 cup
oil / butter - 1 1/4 cup
shredded coconut (dry) - 2 tbsp
vanilla extract - 2 tsp
orange peel - 1 tbsp
cinnamon powder - 1 tsp
baking soda - 2 tsp
baking powder - 2 tsp
salt - 1/2 tsp
walnut - 1/2 cup
raisin - 2 tbsp

Method:

Shred the carrot. Core, peel and shred the apple.
Preheat oven to 350 deg (175 deg C) for at least 30 minutes before we start baking.
Grease and flour the cake tin. Keep aside.
Beat the eggs in a mixer or using a fork till fluffy. Then add vanilla essence, sugar, oil and beat till its fluffy.
Sift together the flour, baking soda, baking powder, salt TWICE.
Put it in a mixing bowl and add the liquids from mixer.
Mix well
Add the shredded carrot, coconut, orange peel, cinnamon, coarsely chopped walnut and mix slightly.
Now the batter is ready!

Fill the cupcake cups to halfway and bake for 20 to 22 minutes.
6 inch round cake may need 40 - 50 minutes.

6 inch round carrot cake before icing.

Carrot cupcake with cream cheese frosting.

Note:

Take out and cool completely before frosting / icing.
Makes one 6 inch cake and 12 cupcakes.

Serving suggestion:

Tastes great with or without icing.
Approximate energy from 1 cupcake without frosting is 150 K cal.
1 tbsp cream cheese frosting will be 70 K cal.

Carrot cake - Repost

I prepared this carrot cake with marshmallow bunnies for the Easter 2009.
I am re-posting this Easter carrot cake for Sanghi's FIL : Carrots event.
Dedicating the carrot cake to my hubby as his passion for carrot cake made me dig into Google to get this recipe. This is a fusion of 3 or 4 original recipes and I added many ingredients to make it more delicious. I am sure anyone can make this carrot cake without fail and I am revealing all my secret ingredients below.


Ingredients:
Any brand 'moist white' cake mix - 1/2 of 1 lb pack.
water - 1/2 cup (half of the amount said in the pack, as the carrot , pineapple will release some water)
Powdered cinnamon - 2 tsp
vegetable oil - 1/3 cup
egg - 1
cocoa powder - 1 tsp
orange peels - 2 tbsp
vanilla extract - 1 tsp
shredded carrots - 1 cup
Shredded coconut - 1/2 cup
chopped walnuts - 1/2 cup
raisins - 1/4 cup
crushed pineapple in can (drained)- 1/2 of a 8 oz can.

For Butter cream icing:
Unsalted butter - 1/2 bar (5 tbsp)
confectionery sugar - 2 cups
milk - 1 tbsp
vanilla essence - 1 tsp
Food colors like orange , yellow and green

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix water, oil, egg and vanilla using in a blender / mixie.
Add cake mix flour, cinnamon and run the mixer again to get a smooth batter.
Pour the batter to a broad bowl.
Add the carrots, coconut, walnuts and pineapple and mix well with a spoon.
Pour into a round pan. Bake at 350 degrees for about 35 - 40 minutes..
Allow to cool and turn it upside down.

Frosting:
Mix softened butter with confectionary sugar, milk and vanilla essence.
This can be of a thick conssistency like a murukku flour.
Keep 1/2 cup icing separate , to add color.
Spread the white icing uniformly all over the cake by using a knife or icing tool.
Mix colors to the remaining icing .
Then decorate the cake with color icing using the icing cone.
If you do not have an icing cone then fill the colors to small zip lock covers , cut a small opening at a corner and decorate the cake.
The ultimate carrot cake is ready!

Note: The above said quantity is enough to make one round cake of 2 inch height.
So , double the quantity to bake 2 rounds .
Adding 2 tbsp of chocolate cake mix will enhance the taste.
Adding orange juice instead of water will make the cake more flavorful.


Serving suggestions:
Refrigerate the cake and serve chill as dessert.
Makes one round cake.