Carrot Cake

Carrot Cake

Soft and moist cake packed with grated carrots layered with creamy vanilla bean cream cheese frosting. Simple and Classic!

Recipe:

Carrot cake (20X40)cm

  • 260g Plain flour

  • 4g Cinnamon ground

  • 5g Baking soda

  • 2.5g Baking powder

  • 280g Sugar

  • 200g Canola oil

  • 105g Whole egg

  • 4g Sea salt

  • 340g Shredded carrots

  • 150g Toasted walnuts/pecans

  1. Preheat oven to 170°C.

  2. Sift together flour, cinnamon, baking soda and baking powder. Set aside.

  3. In a mixing bowl fitted with paddle attachment, combine sugar, oil, egg and salt. Mix well.

  4. Toss the shredded carrots with one third of the flour mixture.

  5. Add the remaining flour to the sugar-oil-egg batter in two additions.

  6. Lastly mix in the carrots follow by the nuts.

  7. Spread mixture into prepared pan and bake for 20 minutes or until golden brown. Insert a skewer into the center should comes out clean.

  8. Invert the cake onto a rack let it cool.

Cream cheese frosting

  • 250g Cream cheese

  • 125g Unsalted butter

  • 125g Icing sugar

  • 5g Vanilla extract

  • 1 Vanilla bean, seeds scraped

  • 10g Lemon juice

  1. Cream butter, icing sugar and both vanilla together till creamy.

  2. Soften the cream cheese slightly and mix it to the butter.

  3. Beat for 2 minutes until is smooth and creamy.

Assemble

  1. Slice the carrot cake in half. (20X20)cm

  2. Spread one half of the cake with half of the cream cheese frosting evenly.

  3. Place the other half cake over and top with remaining frosting.

  4. Decorate with candied baby carrots.