@sarasimplepleasure: Ultra-Moist Carrot Cake 🧺 Ingredients Dry • All-purpose flour 1.5 cups • Baking powder 1 tsp • Baking soda ½ tsp • Cinnamon powder 1 tsp Wet • Eggs – 2 (room temperature) • Sugar – ¾ cup white + ¼ cup brown (or 1 cup white)(I used brown sugar) • Butter 1/2 cup caramelized • Yogurt – ¼ cup (plain, thick) • Vanilla essence – 1 tsp optional Add-ins • Finely grated carrots – 2 cups (lightly packed) • Chopped walnuts / pecans – ½ cup (optional) 1. Whisk eggs and sugar until slightly pale. 2. Add butter yogurt, and vanilla. Mix till smooth. 3. Sift in all dry ingredients. Fold gently. 4. Fold in grated carrots and nuts. 5. Pour batter into a greased and lined 7–8 inch pan. Oven: Preheat at 170°C, bake 45–50 mins till toothpick comes clean. Cool completely before frosting. If you’re using microwave just bake it for 6 minutes and do a toothpick test. Pressure cooker (no whistle): Preheat with salt, place tin on stand and bake on low flame for 45–50 mins. 🧁 Cream Cheese Frosting (Classic) • Cream cheese 200 g (room temp) • Condensed Milk 50 g • Cream 50g 🤍 Save this recipe & try it your way 🍰 #CarrotCake #MoistCake #HomeBaking #EggCake #BakingAtHome PressureCookerCake
