My 2nd attempt without frosting.
My 1st attempt with the cream cheese fronting with lemon zest and juice added.
Special thanks to Ms Julie Tan of Ti-Ratana Jalan Penchala, Petaling Jaya for demonstrating this lovely Carrot Cake during the Charity Cooking Demonstration in April 2014.
Recipe source from Ms Julie Tan with some modification in Red.
I made a bold reduction (I normally reduce sugar about 20%) on sugar to 250gms, the cake turn out satisfied.
1¼ cup vegetable oil ( about 225gms±)
380 gms brown sugar ( I used 250 gms only)
10ml vanilla extract (1tbsp)
400 gms grated carrots
120 gms chopped pecans or any other nuts
Sieve together -
250 gms all purpose flour
9 g baking soda
9 gms baking powder
3gms salt (I omitted)
5 gms ground cinnamon ( ½ to 1 tsp)
Preheat oven to 175ºC. Grease and flour a 9 X 9 inch pan.
In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour mixture.
Stir in carrots. Fold in pecans. Pour into prepared baking pan.
Bake in the preheated oven for 40-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
200 gms butter, softened
240gms cream cheese, softened
200 gms confectioners sugar
1 tsp vanilla essence
some zest of lemon
1 tbsp of lemon juice
To make frosting
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
|Beat sugar, eggs, oil and vanilla essense|
Sieved Flour mixture - Plain flour, baking powder, baking soda and cinnamon.
Blend in the flour mixture into the egg mixture slowly.
Chopped walnuts (I oven bake the walnuts for about 10 mins )
Mix in the carrots, walnuts and raisins