– Cream together until the mixture is crumbly, then add the milk and vanilla essence. Continue creaming until well combined—but don't overbeat, as the butter might curdle.
– Bake in a preheated oven. Cool the cake on a wire rack for 10 to 15 minutes, then gently loosen the edges with a knife and flip it out of the pan. Let it cool.
– For the frosting, combine cream cheese, powdered sugar, and butter. Mix until all the ingredients are well-combined and lump-free using an electric hand mix. Add the grated carrot and ginger and mix. Decorate the cake as you like. Sprinkle some confetti on top.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.