In recognition of the irresistible allure of the delicious treat known as carrot cake, February 3 has been designated as National Carrot Cake Day. This enchanting occasion serves as an open invitation to gourmets around the world, encouraging them to delve deeper into the remarkable versatility of ingredients found in diverse culinary cultures, such as India. It presents a wonderful opportunity to explore and appreciate the kaleidoscope of flavors, textures and aromas that can be skillfully achieved through the artful fusion of carrots and cake.
Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Limited, says, “National Carrot Cake Day not only pays homage to the delicious, moist and savory delicacy that is carrot cake, but also serves as a tempting invitation. for people to enjoy and share. your favorite interpretations of this timeless gift. From classic cream cheese frosting to inventive additions like cardamom, saffron, or a delicate touch of rose, the possibilities are truly endless. “This celebration ignites a collective enthusiasm for pushing the boundaries of conventional recipes, urging everyone to embark on an extraordinary journey of sensory exploration.”
So, on this momentous occasion, let us come together as connoisseurs of all things culinary and raise a toast to the extraordinary wonder that is carrot cake. Together, let us raise our forks to savor the indulgent deliciousness and embrace the sweetness of this heavenly creation.
National Carrot Cake Day is an exceptional tribute to the enduring appeal of carrot cake, where people can delight in its captivating flavors while rejoicing in the innovative adaptations it has undergone throughout diverse culinary traditions.
Chef Surri shares a recipe for you to enjoy:
Carrot cake recipe:
– 2 cups of grated carrots
– 1 cup crushed pineapple, drained
– 1 cup chopped nuts (walnuts or pecans)
– 2 cups all-purpose flour
– 1 cups of granulated sugar
– 1 cup of brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 cup vegetable oil
– 4 large eggs
– 1 teaspoon vanilla extract
Cream cheese frosting:
– 8 oz cream cheese, softened
– 1/2 cup butter, softened
– 4 cups of powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for easy removal of finished cakes.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In another bowl, combine the grated carrots, crushed pineapple, and chopped walnuts.
4. In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
5. Gently add the wet ingredients gradually to the dry ingredients and mix until combined. Gently fold into carrot mixture.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake the cakes for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once the cakes are baked, let them cool completely on a rack.
9. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar, one cup at a time, and continue beating until smooth.
11. Add the vanilla extract.
12. Once the cakes are completely cool, assemble and freeze. Place a layer of frosting on top of one layer of cake and then add the second layer. Cover the entire cake with the leftover cream cheese frosting.
13. Optionally, decorate the cake with additional chopped nuts or grated carrots.
14. Enjoy this delicious carrot cake with its unique combination of pineapple, walnuts, and cream cheese frosting!
