Carrot Shortcake Recipe


For Cream Cheese Frosting

Unsalted butter – ½ cup

Cream cheese – 400 g

Powdered sugar – 4 cups

Vanilla essence – 1 tsp

A pinch of salt

For The Cake:

Sugar – 1 cup

Brown sugar – ½ cup

Vanilla – 2 tsp

Eggs – 4

Carrots, finely shredded – 3 cups

Flour – 2 cups

Self-rising flour – 1 cup

Baking powder – 1 tsp

Cardamom powder – 2 tsp

Cinnamon powder – 1 tsp

Salt – ½ tsp

Zest of one orange

Vegetable oil – ¾th cup

Yogurt, plain – ¾th cup


Method For Cream Cheese Frosting:

To make the cream cheese frosting, you need to take a bowl and add cream butter and cream cheese along with powdered sugar, vanilla essence and salt. Beat all the ingredients well to achieve a smooth consistency. Keep it aside.

Method For The Cake:

Take a bowl and put eggs and sugar in the same and beat them continuously in one direction until the mixture turns faint yellow. Now, add vanilla essence and mix the same in the mixture by folding method. In another bowl, combine flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and coat the flour mixture to them. Add flour mixture, oil and yogurt, to the egg mixture we made earlier. Stir the mixture gently until they are combined. Preheat the oven to 160 degree. Grease and sprinkle some flour onto two 8-inch cake pans. Gently pour the batter – dividing equally – into the pans. Bake for an hour till it turns golden. Allow to cool on a wire rack completely. Then turn the container upside down and take the cake out. Now, frost the cake with the cream cheese frosting thickly.

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