Recipe by Chef Hanisha Singh, Chef Consultant, KitchenAid
Preparation Time: 40 mins
Cooking Time: 20 mins
– Grated carrots- 206 gms
– Oil – 182 ml
– Sugar – 250 gms
– Eggs – 3
– Refined flour – 225 gms
– Baking soda – 5 gms
– Cinnamon powder – 5 gms
– Walnuts – 85 gms (toasted and chopped)
– Cream cheese – 240 gms (softened)
– Unsalted butter – 30 gms (softened)
– Confectioners’ sugar – 240 gms
– Milk – 100 ml
– Rind of 2 lemons
– Thyme – 10 gms
– Nutmeg – a dash
– Thyme sprigs or toasted walnuts for garnish
– Maple Syrup to drizzle
– Preheat oven to 170º C.
– Line a baking pan with grease proof paper.
– In a KitchenAid Stand Mixer with a whisk attachment, beat the eggs and incorporate the sugar in small batches till all the sugar is incorporated and the mixture turns thick and pale in colour.
– Reduce the speed of the mixer and slowly start incorporating the oil.
– Add the grated carrots followed by the walnuts.
– Sieve the flour, cinnamon powder and baking soda. Fold the flour into the egg mixture till all the flour is incorporated.
– Pour the batter into the pre lined tins and bake at 170º C till the crust is golden brown. Check by inserting a skewer into the center of the cake, if the skewer comes out clean the cake is baked.
– Remove from the oven, allow to cool slightly before de-moulding the cake and allow it to cool further on a cake rack.
– Once cooled cut the cake into two layers.
– To make the frosting, heat the milk and allow the thyme to steep in the milk till it cools. Strain and reserve the milk.
– In a stand mixer, beat the cream cheese and butter for 3 minutes. Add the confectioners’ sugar, 1/2 cup at a time, alternately with 1 tablespoon of the thyme milk, using only enough milk to make a spreadable icing, 2 to 2 1/2 tablespoons. Discard or save the rest for another use. Scrape down the sides of the bowl occasionally. Add the nutmeg.