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.