Made this for my sister's birthday.
This time I tried the Carrot Cake recipe from JoyOfBaking. But I did change some of the ingredient and quantity, such as sugar(I prefer brown sugar for my carrot cake). This prepare method is slightly different compare to my previous Carrot Cake recipe.
p/s: This cream cheese frosting is way too sweet for most of my family, but some say it's nice. So I would suggest you to taste the sweetness while adding the icing sugar bit by bit.
Ingredient:
350gm Carrot, finely grated
260gm All purpose flour
2 tsp Baking powder
2 tsp Soda Bicarbonate
1/2 tsp Salt
2 tsp Cinnamon powder
4 eggs
250gm Brown sugar
250ml Cooking Oil (sunflower oil or canola oil)
100gm Walnut, toasted and chopped
100gm Raisin, chopped
Cream Cheese Frosting:
50gm Butter, room temperature
230gm Cream Cheese, room temperature
230gm Icing sugar, sifted (Put according to your preference)
1 tsp Vanilla essence (optional)
Method:
1. Preheat oven to 180c, greased the cake tin and line the bottom of the tin with a circle of parchment paper.
2. Sift together the flour, baking powder, soda bicarbonate, salt and ground cinnamon.
3. Beat the eggs until frothy (about 1 min).
4. Gradually add the sugar and beat until batter is thick and light in color (about 3-4 mins).
5. Add the oil in and continue to beat.
6. Add the flour mixture and mix well.
7. Add grated carrots, chopped walnut and raisin. Mix it well and let the batter to rest for 5 minutes.
8. Pour the batter into a baking tin and bake for 35-45 minutes or simply use a dry bamboo skewer inserted into the center of the cake, when the stick comes out clean - its cook.
9. Remove the cake from oven and let it cool on a wire rack. After 10 minutes, take out the cake from the tin and remove the parchment paper. Let the cake cool completely on a wire rack before frosting it.
10. Cream the butter in a mixing bowl, then add the cream cheese. Beat until smooth.
11. Gradually add the sifted icing sugar in a few batch. Mix until smooth.
12. Spread on cooled cake and decorate it.
13. Chill in the fridge for 2 hours and ready to serve.
