Carrot Cake with Cream Cheese Frosting

I am always thrilled about my fruit veggie cake combinations and this time its carrot! The method is very similar to the Zucchini cake. Dry ingredients combined with the wet ingredients to create a smooth batter.  The carrot provides so much moisture to the cake and such mild flavor.  The orange grated shreds of it make the cake look so beautiful. I thought of finishing it up with a thick layer of cream cheese frosting and a sprinkle of chocolate chips. Divine!

Ingredients

For the cake

1½ cup flour

½ cup castor sugar

½ cup brown sugar

2 eggs

1 tsp baking powder

1 tsp baking soda

½ tsp nutmeg powder

½ tsp cinnamon powder

½ tsp salt

½ tsp vanilla essence

Grated carrot (About 2)

For the frosting

Half a packet of Philadelphia cream cheese

½ cup icing sugar

½ tsp vanilla essence

 Method

1. Combine flour, baking powder, baking soda, nutmeg, cinnamon and salt in a bowl.
2. Beat the butter and sugars with an electronic mixer until combined. Add the eggs. One egg at a time. Add vanilla and make a smooth blend. Add the grated carrot.
3. Now add the flour mixture and beat until combined.
4. Transfer the batter to a greased loaf tin and bake for about 40 to 45 minutes at 160C or till a toothpick inserted in the centre comes out clean.
5. Once done, let the cake cool down completely for the frosting.
6. Beat the cream cheese, sugar and vanilla essence until combined. Use a spatula to gentle coat the mixture over the cake. Sprinkle the chocolate chips and place it in the refrigerator to set.