Celebrating the first anniversary of “Cooking with Thas” with this delicious Carrot Cashew Nuts Cake made specially by my dear hubby…

Oh ya, my man can bake!

April 28th, 2009 was the day when I posted the first recipe on my website. That means today is the first anniversary of my blog. I can’t believe it’s been a year already!

Before starting this blog I had made few cooking videos. One day, for no particular reason, I felt like capturing cooking videos and after all the editing I uploaded  them on youtube. To my surprise, many of my friends and few strangers loved the videos and encouraged me to do more. Shooting the video and editing took a lot of time and after making few videos I kind of felt exhausted. At that time, it was my husband who suggested me to start a blog so that I could keep track of all the recipes I try in my kitchen. Hence, this blog came into being.

When I started this blog I never thought that I would take blogging seriously nor would this blog change my life. As days passed by, I found amazing things happening in my life through this blog. I got hooked to my kitchen and to the food world. Total strangers from different parts of the world read my blog and became my fans. My real friends started to try my recipes and they constantly appreciated my cooking. I became the featured publisher for Foodbuzz. I won a couple of cooking contests. These were the amazing things that happened to me which helped me to move forward without looking back.

I would like to thank each and everyone who inspire me to blog, who support me with their kind and encouraging comments. Without you guys my blog wouldn’t have survived this long.

Last weekend, I had hosted an Indo-Chinese themed party which turned out to be a super hit. Towards the end of the party, the dessert got more raves than my Indo-Chinese dishes. And the dessert was Carrot cake with cashew nuts made by my hubby. I know Carrot cake doesn’t fit into Indo-Chinese category, but my hubby insisted on making this cake all by himself on that day. I had no other choice but allow him to mess up my kitchen. When I had a bite of this cake I was literally shocked and I screamed: My man can Bake, yayy! I am so proud of him and I’ve hired him as my pastry chef :)

My hubby’s Carrot Cake with Cashew Nuts

Ingredients:

For making carrot cake:

  • Grated Carrot- 3 cups
  • All-Purpose flour- 2 cups
  • Baking soda- 2 tsp
  • Baking powder- 2 tsp
  • Salt- 1/2 tsp
  • Ground cinnamon- 2 tsp
  • White sugar- 2 cups
  • Eggs- 4
  • Vegetable oil- 1 1/4 cups
  • Vanilla extract- 2 tsp
  • Cashew nuts, chopped- 1 cup

To make frosting:

  • Butter, unsalted- 1/2 cup
  • Cream cheese, softened, fat-free- 8 ounces
  • Confectioner’s sugar- 3 cups
  • Vanilla extract- 1 tsp

Instruction:

  • Shred 3 cups of carrot and keep aside.

  • Preheat the oven to 350 degrees F. Grease a 9×13 inch pan with butter and sprinkle 1 tbsp flour evenly on the pan.

  • In a large bowl, using a hand mixer beat together eggs, oil, white sugar and vanilla extract.

  • Using a whisk mix in flour, baking soda, baking powder, salt and ground cinnamon.

  • Stir in shredded carrots.

  • Using a whisk fold in cashew nuts and combine everything. Don’t over mix the batter.

  • Pour into prepared pan and bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

  • Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Making the frosting:

  • In a large bowl, combine butter, cream cheese, confectioners sugar and vanilla extract.

  • Beat until the mixture is smooth and creamy.

  • Spread the frosting evenly on the cake.

  • Let stand for 10 minutes and serve.

Tips:

  • For serving 2-4 people, just half the amount of ingredients and bake the cake.
  • Health freaks: You could avoid the frosting.
  • For less frosting on the cake: You could half the amount of frosting ingredients.
  • You could use any kind of nuts to this cake like pecans, walnuts, almonds etc
  • Leftover cake can be refrigerated in an air tight container for few days.
  • The cake by itself tastes incredible, no need of frosting.

 

Carrot Cake with Cashew Nuts- Made by my hubby!
 
Ingredients
For making carrot cake
  • Grated Carrot- 3 cups
  • All-Purpose flour- 2 cups
  • Baking soda- 2tsp
  • Baking powder- 2tsp
  • Salt- ½ tsp
  • Ground cinnamon- 2 tsp
  • White sugar- 2 cups
  • Eggs- 4
  • Vegetable oil- 1¼ cups
  • Vanilla extract- 2 tsp
  • Cashew nuts, chopped- 1 cup
To make frosting
  • Butter, unsalted- ½ cup
  • Cream cheese, softened, fat-free- 8 ounces
  • Confectioner's sugar- 3 cups
  • Vanilla extract- 1 tsp
Instructions
  1. Shred 3 cups of carrot and keep aside.
  2. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan with butter and sprinkle 1 tbsp flour evenly on the pan.
  3. In a large bowl, using a hand mixer beat together eggs, oil, white sugar and vanilla extract.
  4. Using a whisk mix in flour, baking soda, baking powder, salt and ground cinnamon.
  5. Stir in shredded carrots.
  6. Using a whisk fold in cashew nuts and combine everything. Don't over mix the batter.
  7. Pour into prepared pan and bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Making the frosting
  1. In a large bowl, combine butter, cream cheese, confectioners sugar and vanilla extract.
  2. Beat until the mixture is smooth and creamy.
  3. Spread the frosting evenly on the cake.
  4. Let stand for 10 minutes and serve.
Notes
For serving 2-4 people, just half the amount of ingredients and bake the cake.
Health freaks: You could avoid the frosting.
For less frosting on the cake: You could half the amount of frosting ingredients.
You could use any kind of nuts to this cake like pecans, walnuts, almonds etc
Leftover cake can be refrigerated in an air tight container for few days.
The cake by itself tastes incredible, no need of frosting.