Carrot cake






Ingredients:
150g finely shredded carrots
130g all purpose flour
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
80g caster sugar
80g brown sugar
1/4tsp nutmeg powder
1/4tsp cinnamon powder
100g corn oil
1/2tsp vanilla extract
2 eggs, lightly stir
40g walnut, chopped (next time, i will add more)
40g raisins ( i use mixed dried fruits)




Directions:
Sift flour, cinnamon, nutmeg, baking powder and baking
soda in a mixing bowl.
Add in caster sugar, salt and brown sugar, stir well.
Add in carrots, corn oil, vanilla extract and egg, beat for
few minutes till mixture well combined.
Add in walnut and dried fruits, mix well.
Pour in a greased and line baking pan, bake at pre‐heated
oven 180c for 40mins.
Cool on a wire rack and apply cream cheese frosting.
Cream Cheese frosting
150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted
1tbsp lemon juices
Finely grated lemon zest from 1 lemon



Directions:
Beat cream cheese and butter till light and creamy.
Add in icing sugar and mix well on low speed.
Add in lemon juices and lemon zest, combine well.
Store in fridge for later use.


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