Easy Steps To Make

Khapli Wheat

Carrot Cake Layered With Cream Cheese Frosting

Spiced carrot cake is one of the favourite cake recipes for someone who loves carrots. This two-layer cake is layered and frosted with tangy-sweet cream cheese frosting, resulting in a highly indulgent and melt-in-the-mouth cake. Khapli flour, especially Aashirvaad Chakki Khapli Atta, gives each bite of this cake a nutritional punch by adding protein and fibre, without altering its authentic taste. This recipe uses some aromatic spice blends like cinnamon, nutmeg, cloves and more in measurable quantities to provide a balanced taste in the cake.

Your spiced carrot cake layered with cream cheese frosting needs these ingredients that are easy to find at local grocery stores.

For Carrot Cake

• Aashirvaad Chakki Khapli Atta: 1 cup

• Ground cinnamon: 1 teaspoon

• Ground allspice: ½ teaspoon

• Baking soda: ½ teaspoon

• Salt: ¼ teaspoon

• Ground nutmeg: ¼ teaspoon

• Ground cloves: ⅛ teaspoon

• Unsalted butter, melted and cooled: ½ cup

• Light brown sugar, packed: 6 tablespoons

• Granulated sugar: 6 tablespoons

• Large eggs: 1

• Vanilla extract: 1 teaspoon

• Carrots: 3 medium

• Canned crushed pineapple: ½ cup

• Chopped walnuts: ½ cup

• Raisins: ¼ cup

For Cream Cheese Frosting

• Cream Cheese: 1 cup

• Unsalted butter, softened: ½ cup

• Powdered sugar: 2½ cups

• Vanilla extract: 1 teaspoon

• Ground cinnamon: ½ teaspoon

For this Khapli wheat flour carrot cake, you need to properly grate your carrot. So use a box grater to shred whole carrots. Even though you might be an ardent lover of carrots, big carrot pieces will not taste good and will make the batter lumpy. Additionally, big pieces will take more time to cook and may only be partially cooked even though your cake is fully baked. Moreover, avoid buying pre-shredded carrots in bags from your grocery store, as they tend to have a much firmer, harder and drier texture.

Preheat the oven to 180 degrees and line two 8-inch round cake pans with parchment paper. Set aside. Then, in a large bowl, whisk together the Khapli wheat flour, cinnamon, allspice, baking soda, salt, nutmeg and cloves. In a large microwave-safe bowl, add the butter and heat to melt for about 1 minute. Add the sugar and whisk well to combine. Then add the egg and vanilla extract and beat after addition. Then add the dry ingredients to the wet and stir until just combined, scraping down the sides as necessary to incorporate everything well; don't overmix. At last, add the carrots, drained pineapple, walnuts and raisins and stir until everything is incorporated.

Divide the batter between the two cake pans, lightly smoothing the top with a spatula, and bake for 30-35 minutes. Once baked, allow the cakes to cool for ten minutes in the pan. Invert the pans and let cool completely on a wire rack. While the cakes cool, make the frosting. In an electric mixer, add the cream cheese and butter and beat on medium until smooth. Then add the vanilla, powdered sugar, cinnamon, and beat to combine, starting on low speed at first, and scraping down the sides as necessary. Turn the mixer to medium-high and whip until light and fluffy, about two minutes.

Once the cakes are cool, take the parchment paper off the bottoms. Place one of the cakes bottom side down onto your serving platter. There should be very little doming, but if there is, you can trim off a bit to make it more even. Now add a cup of frosting on top of the cake and smooth it out to the edge. Invert the second cake and place it bottom side up on top of the frosting. Add a thin layer of frosting around all exposed surfaces of the cake to seal in the crumbs. Place the cake in the fridge for at least two hours to set. After the cake has set, frost it with the remaining cream cheese frosting. Conclude by adding the remaining walnuts along the bottom edge of the cake, and it is ready to be served.

This masterpiece is what some people would call a hug on a plate. Lovely warming spices in a delicious cake, finished with a sweet cream cheese frosting. Slice this yummy cake and serve alongside a nice cuppa in the afternoon. Also, it is perfect for any festive occasion. The creamy milk and fragrant spices of the chai bring out the best in the carrot cake, making it feel even more comforting, rich, and irresistibly decadent.

Make sure the cream cheese frosting is really well-softened to room temperature. If not, your frosting will have a tendency to be lumpy. Also, always cool the cakes completely before frosting them so that the frosting doesn't melt. The carrot cake will keep airtight in the fridge for up to 5 days. It needs to be stored in the fridge and not at room temp due to the cream cheese frosting.