Stop cooking carrot anymore...

Ingredients:For the batter

• Shredded Carrot – 225g
• All-purpose Flour – 150g
• Baking Soda – 01 tsp
• Baking Powder – 01 tsp
• Salt – ½ tsp
• Cinnamon Powder – 01g
• Ginger Powder – ¼ tsp
• Cardamom Powder – ¼ tsp
• All Spice – ¼ tsp
• Yoghurt / Sour Cream – 90ml
• Unsalted Butter – 90g
• Apple Sauce – 60g
• White Sugar – 168g
• Vanilla – 01tsp
• Eggs – 02
• Roasted & Chopped Almonds / Pecan / Cashew – 65g

Ingredients: For the frosting

• Unsalted Butter – 170g
• Cream Cheese – 225g
• Icing Sugar – 400g

Ingredients: For the decoration

• Roasted & Chopped Almonds / Pecan / Cashew

How to cook:

In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and all spice together.

In a separate big bowl, beat butter and sugar until creamy and pale in color.

Add eggs one at a time.

Add yoghurt, apple sauce, and vanilla. You can always replace yoghurt with sour cream.

Gradually add prepared dry ingredients.

Add roasted and chopped nuts. Before adding nuts to the batter mix them with some flour. This way, these nuts don’t sink to the bottom of the cake.

Finally mix shredded carrots with the batter.

Transfer the batter in to 8”x8” round baking tray and bake the cake around 40-45mins under 175C in a pre-heated oven.

Once the cake is baked, let it cool down completely.

For the frosting, beat butter and cream cheese until creamy.

Gradually add icing sugar until it reaches your desired consistency.

Once the frosting is ready, you spread it all over your cake and then decorate it with some chopped nuts.

Enjoy…