Carrot Cake

                               Baked two cakes back to back. Lemon cake and Carrot cake. We loved both.

Carrot Cake
Recipe by Amy Beh
Website :
Special thanks to my cake teacher : Ms Moira Khaw

You need the following for Carrot Cake :

Grated Carrot - 175g
Chopped Walnuts - 100g
Sultanas and Currants - 100g (Mixture of Sultanas & Currants)
Butter - 175g
Sugar - 175g
Eggs- 3
Vanilla Essence - 1tsp

Combine & Sift :

Plain Flour - 200g
Baking Powder - 1tsp
Mixed Spice -1/2 tsp (I used powdered Cinnamon & grated Nutmeg)
1/4tsp salt (I added this while mixing butter, eggs and sugar)

Method :
1. Line and grease a cake tin with baking paper. Preheat oven to 180C (I heated it to 160C and baked a little longer).
2. Cream butter, egg, sugar and salt untill light and fluffy. It looked like this :

3. Add vanilla essence and fold gently. Fold in sifted ingredients gently. Stir in carrots, walnuts, sultanas and currants. Turn the mixture into prepared pan. Bake in preheated oven till a tooth inserted comes out clean.

4. Let the cake cool down completely. If possible, let the cake rest overnight before you slice them. Cream cheese frosting goes well with Carrot cake. You can try it out.

Doesn't that slice look yummmmmmy? It tasted yumm too. Try it to know it :D


Another look at the cake before I say bye :)

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