Carrot chocolate chip cake with lemon cream cheese frosting
This delectable wintery cake is packed with a lot of cinnamon and ginger giving the carrots a festive feel. The brown sugar and chocolate chips give it a beautiful crumb.
What you will need:
- 350 gm carrots, grated
- 150 gm chocolate chips
- 200 gm flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon powder
- 1 teaspoon finely grated ginger
- 3 eggs
- 150 ml vegetable oil
- 150 gm brown sugar
- 60 gm curd hung to drain excess water
For frosting :
- 125 gm cream cheese, cold
- 50 gm unsalted butter at room temperature
- 1 teaspoon lemon zest
- 300 gm icing sugar, sifted
What to do:
- In a bowl sift together flour + baking powder + cinnamon.
- In another large bowl, whisk brown sugar and oil together.
- Add the eggs one at a time incorporating fully before adding the next one.
- To this mixture add the hung curd, vanilla essence and grated ginger. Mix well.
- Add flour mixture to it and mix it till you see no streaks of flour.
- Gently fold in grated carrots and chocolate chips.
- Line the bottom of an 8 or 9 inch pan with parchment paper and butter the sides.
- Bake in a pre-heated oven at 170C for 40-45 minutes.
- For frosting, mix all the ingredients together til it forms a smooth paste. Refrigerate it for 2 hours before using.
- Once the cake cools down completely, frost it with the cream cheese frosting and decorate with chopped pistachios or rose petals.
- Instead of chocolate chips you can use chopped and toasted walnuts or pecans or even cashews.
- Carrot cakes are usually moist and denser because of the carrots. But to check if it is baked, insert a skewer and check if any batter sticks to it. If yes, bake a little more.
- Especially for this cake I felt that you should not skip the frosting. It gives a very delicate balanced flavour to the carrot cake.
Cherry Cream Cheese Pound cake!
Everything about this cake sounds dreamy. It is an indulgent affair and not for the whole-wheat-carrot-cake type of a day.
Pound Cakes are heavy. With so many eggs in them they can be filling. But so delicious and creamy. And add some cream cheese in the mix, you have a delectable buttery, cheesy cake. The mild tartness of the cherries goes very well with the cake and makes it very flavourful.
Cherries are in season right now, and I must have used about 40-50 un-pitted cherries on top of the cake I love how that looks. My little baby boy Arjun helped me make the decoration and gave me one cherry at a time while I placed it on the cake. Loved doing that.
This cake serves 8, has to be sliced thinly while serving. Perhaps with a cup of coffee, like the French.
Cherry Cream Cheese Pound Cake
What you will need:
- 3 cups maida – all purpose flour
- 1 tsp baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 cup butter at room temperature
- 220 gram cream cheese, I use D’lecta
- 2 and 1/2 cup granulated sugar
- 2 and 1/2 teaspoon vanilla
- 6 large eggs
Cream Cheese Chocolate Frosting
- 125 gram cream cheese, cold
- 50 gram Amul butter
- 300 grams icing sugar, sifted
- 1 teaspoon cocoa powder
- Fresh cherries for decoration
What to do :
- For the cake, sift the all purpose flour + baking powder + baking soda and keep it aside.
- In another bowl, whisk room temperature butter and cream cheese together, add vanilla extract.
- Now add granulated sugar and whisk.
- Add the eggs one at a time, whisking till it gets fully incorporated.
- Pre-heat oven to 180C.
- Line two 8 inch pans with a parchment paper at the bottom and butter and flour the sides.
- Pour the prepared batter in the pans and bake in a pre-heated oven for 25-30 minutes till a skewer inserted in the centre comes out clean.
- Remove from the pan and let the cakes cool completely before frosting.
- To make the frosting, take all the ingredients in a bowl and whisk till it comes together to form a smooth frosting.
- Place one cake on a plate or a wooden board, frost it lightly and then place the second cake on top. Again frost the sides lightly, scraping of any excess frosting.
- Put about 1/4 cup of frosting on top of the cake and spread evenly.
- Put the cake int he fridge for 10 minutes so that the frosting sets a bit before placing the cherries on top.
- If you live in a hot humid place, it is better to keep the cake in the fridge. Bring it to room temperature for half hour before serving.
- The mild cocoa flavour in the frosting helps balance the cheesy frosting.
- The pound cake recipe is taken from Joy of Baking
I have been baking often over the last few days. Simple occasions demand simple cakes without too much frosting or decoration. Real flavours and things that can be whipped up within an hour.
My 14 month old baby boy has begun to enjoy the cake decoration part. With his tiny little fingers he helps me put chocolate chips on the cake, but most of the fruits and sprinkles end up in his stomach. And now he gets excited when he looks at the pans, or the whisk or the even the weighing scale. He knows something delicious is coming up. I let him have little pieces of cake. Since he was 12 months old, he eats everything that we eat. And I bet he is turning into a foodie.
Since we are a nation obsessed with eggless cakes, I have been trying my hand on a couple of them. Substituting ingredients in a cake which calls for an egg or two doesn’t work. The whole composition has to be changed. So here is one based on a chocolate eggless cake from The Big Book of Treats by Pooja Dhingra.
This cake uses 2 small beetroots and gives a very nice flavour to the cake. it does not use any added colour. The texture is also very soft and crumbly. Topped with whipped cream and coloured sugar crystals, it looks very rustic.
Rustic Eggless Beetroot Cake
What you will need :
- 2 small beetroots, steamed/ boiled and pureed
- 130 gram all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 100 gram Amul butter at room temperature
- 20 gram castor sugar
- 30 ml warm milk
- 150 grams condensed milk
- 150 gram dark chocolate melted
What to do :
- Melt the chocolate in microwave or double boiler and let it cool.
- Sift together all the dry ingredients – flour+ baking powder + baking soda and keep aside.
- Pre-heat oven to 180C for 5 minutes.
- In a big bowl, whisk butter till soft and fluffy. Add the sugar and whisk.
- Now add the milk, condensed milk and melted chocolate and mix well.
- Then slowly add the pureed beetroot and incorporate well with a whisk.
- Now fold in the dry ingredients with a rubber spatula.
- Line one 6-8 inch pan with parchment paper and butter and flour the sides.
- Pour the batter in the prepared pan and bake at 180 C for 20-25 minutes till a skewer inserted int he centre comes out clean.
- I cut the cake horizontally into half to frost and stack them up.
- Decorate with some whipped cream and coloured castor sugar on top.
- I steamed the beetroots (just like steaming potatoes) in a pressure cooker, removed the skin and then pulsed it in a mixer for a couple of minutes.
- You can easily serve the cake without any frosting, it is very soft and melt-in-the mouth.