Bake carrot cake today (27/Sept/09), with cream cheese frosting:
Ingredients:
255g grated carrots (about 3-4 carrots)
75g walnut, toasted and chopped coarsely
(A) – wet ingredients
3 eggs
225g castor ugar (reduce to 210g)
180ml vegetable oil (I use Naturel sunflower oil)
1tsp vanilla essence
(B) – dry ingredients - whisk together till combine
210g Cake flour
1tsp baking soda
1tsp baking powder
¼ tsp salt
1tsp cinnamon powder
Method:
1.Preheat oven to 180 C
2.beat eggs until frothy (about 1 min)
3. add sugar, continue to beat till thick and pale in colour (about 3-4 min)
4. add oil in a steady stream, and beat in the vanilla essense
5. add dry ingredients (B), use plastic spatula to mix till incorporated.
6. fold in carrots and walnuts
7. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
Cream cheese frosting:
25g butter, room temp.
115g cream cheese, room temp
250g icing sugar, sifted
1tbsp lemon/orange zest
1tbsp lemon/orange juice
Cream all till smooth and frost the cooled cake.
Note:
Do not add too much lemon/orange juice, the filling will become runny.
Do not overmix the batter after adding carrot and walnut
Add oil from side of mixing bowl, slowly bit by bit while beating
