baking fiends unite!

Sunday, August 19, 2007

Carrot cake...

The chinese have their own versions of carrot cake, which is steamed instead of baked. In fact, I did not have a taste of the version other than the chinese one till I was a teenager! And for my mom, she had not tasted one before in her life! (until now :) )

So it has sort of became a "mission" of mine to introduce her to it. I was free this morning to do some baking and carrot cake came into my mind. So i got to work on it....
The verdict? Mom loves it!

Lisa asked for the recipe of this cake... so here it is :
For the carrot cakeWhat you need
  • 250ml vegetable oil
  • 150g brown sugar
  • 3 eggs
  • 500g coarsely grated carrot
  • 120g coarsely chopped walnuts
  • 375g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp mixed spice
What to do
  • Preheat oven to 180 degrees C.
  • Grease a 9" x 9" pan and line with baking paper.
  • Sift the flour, bicarbonate of soda and mixed spice together in a bowl.
  • Whisk eggs and sugar on medium till thick and creamy.
  • Fold in the oil lightly. Do not stir for too long as it will deflate the air bubbles.
  • Fold in the carrot and the walnuts.
  • Add in the dry ingredients. I added it in in 4 parts.
  • Pour mixture into the pan and bake for about 1hr or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil.
  • Stand cake in pan for 5 minutes before turning onto wire rack. Turn cake top-side up to cool.

NOTE : If baking in cupcakes, bake for only 40mins.

Lemon Cream Cheese Frosting
What you need
  • 30g butter
  • 80g cream cheese
  • lemon zest from 1 lemon
  • 120g icing sugar
What to do
  • Cream butter, cream cheese and lemon zest till light and fluffy.
  • Gradually add in the icing sugar.
  • Cream till smooth.

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