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
Preheat oven to 170°C.
Sift together flour, cinnamon, baking soda and baking powder. Set aside.
In a mixing bowl fitted with paddle attachment, combine sugar, oil, egg and salt. Mix well.
Toss the shredded carrots with one third of the flour mixture.
Add the remaining flour to the sugar-oil-egg batter in two additions.
Lastly mix in the carrots follow by the nuts.
Spread mixture into prepared pan and bake for 20 minutes or until golden brown. Insert a skewer into the center should comes out clean.
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
Cream butter, icing sugar and both vanilla together till creamy.
Soften the cream cheese slightly and mix it to the butter.
Beat for 2 minutes until is smooth and creamy.
Assemble
Slice the carrot cake in half. (20X20)cm
Spread one half of the cake with half of the cream cheese frosting evenly.
Place the other half cake over and top with remaining frosting.
Decorate with candied baby carrots.