2.3.14 (Sun)
Lately, I did not bake as often as before since Chinese New Year. Firstly, was quite busy with Abby's studies and secondly, I ran out of idea on what to bake. My sister, aunt, cousin and a friend came up to Kulim to visit us. I was asked if I know how to bake carrot cake. So, I googled and found this recipe on one of my favourite baking website.
Ingredients
1 cup (100 grams) pecans or walnuts
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
1 cup (100 grams) pecans or walnuts
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
**I used two carrots
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon (I omit this)
4 large eggs
1 1/2 cups (300 grams) granulated white sugar (I cut down to 250g, but I think can reduce to 200g)
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
Cream Cheese Frosting
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon (I omit this)
4 large eggs
1 1/2 cups (300 grams) granulated white sugar (I cut down to 250g, but I think can reduce to 200g)
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
Cream Cheese Frosting
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
Methods
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Peel and finely grate the carrots.
4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
5. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Peel and finely grate the carrots.
4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
5. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
7. Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
8. To assemble: Place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cak onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refriherate any leftovers.
Since one week later will be my cousin's 21st Birthday, so we pre-celebrated her birthday during the BBQ night at my house on 2.3.14. I am so happy to see everyone liked the cake so much, great sense of satisfaction!
Hubby's comment
"I was never a big fan of carrot cake. But this - my wife's latest creation, tasted so good! The cream cheese, together with the carrot cake tasted heavenly when fused together. Two thumbs up, must try!
Hubby's comment
"I was never a big fan of carrot cake. But this - my wife's latest creation, tasted so good! The cream cheese, together with the carrot cake tasted heavenly when fused together. Two thumbs up, must try!
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