Carrot Cake

Carrot Cake is my husband's favourite cake. So, this cake always makes its grand appearance during the annual Father's Day! One interesting observation - carrot cake tastes better after sitting in the fridge for 2-3 days. But, in my family, not much of the carrot cake gets to stay in the fridge for that long.



Ingredients:
(For cake)
- 2 3/4 cup of flour
- 4 carrots, grated
- 1 can of pineapple, drained from syrup, chopped
- 50g of raisins
- 1 tablespoon of cinnamon powder
- 2 cups of castered sugar
- 2 cups vegetable oil
- 100g of walnuts, crushed
- 4 eggs
- 3 teaspoons of baking powder

(For cream cheese frosting)
- 250g of cream cheese, soften
- 220g of butter, soften
- 1 cup of icing sugar
- vanilla extract

Procedures:
1) Whisk eggs, oil and sugar until thicken. Sieve flour, baking powder and cinnamon powder to the egg mixture and mix well.
2) Add grated carrots and pineapples. Mix well. Top up with raisins and crushed walnuts.
3) Bake the cake at 170 degree for 80 minutes. Cover the cake in the first 60 minutes to prevent burning the top. Let the cake cool for a few hours or even overnight.
4) Whisk cream cheese, butter, sugar and vanilla extract to make the cream cheese frosting.
5) Slice the cake into 2 layers. Between each layer, spread a thick cream cheese frosting.
6) Decorate the carrot cake with cream cheese frosting and half walnuts. Serve.

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