Carrot Cake

Bought a lot of carrots, thinking of making some carrot juice. However, changed my mind and made this carrot cake instead.



Thanks to my sister Elizabeth who shared her recipe with me. I reduced the sugar from the cake and modified the cream cheese icing slightly.

Ingredients A:

100g sugar 

3 eggs

150g corn oil 

Ingredients B:

164g plain flour

1 tsp baking soda

1 ½ tsp cinnamon powder

1 ¼ tsp baking powder

Ingredients C:

200g grated carrots 

55g chopped walnuts (I crushed it with a cup)

Method:

1. Use a dry whisk to mix ingredients C (dry ingredients) well.

2. In a stainless steel mixing bowl, beat sugar and oil and eggs @ high speed for 5 min until pale yellow. 

3. Sift flour, baking powder, cinnamon, baking soda and add to (2). Beat at low until just combined.

4. Fold in carrots and walnuts

5. Bake in well-greased or lined cake tin at 180 deg C, 30 to 35 minutes.

6. Cool the cake before glazing.

For the cream cheese icing:

125g softened Cream cheese
60g softened unsalted butter

100g icing sugar


Method:
Use a hand mixer to beat the cream cheese till fluffy, add the butter and continue beating.
Add the icing sugar and mix on low speed until well mixed.

Using a spatula, scoop the cream cheese mixture and spread evenly onto the top of the carrot cake.
if you prefer a flat-top cake, you can use a serrated knife to cut away the dome part of the cake before spreading the icing.