I have prepared this carrot cake twice using two different recipes..
The first recipe is from the net and it has the shape but i did not like the texture and I do not think my readers will like this type of dense texture.. It was very dense possibly because golden syrup was used and it took very long hours to bake and hence the crust is rather thick. Having said that, my family members still finished all possibly because of the delicious cream cheese frosting.
Two days later that is today, i have decided to design a recipe of my own based on my carrot muffin recipe. In my humble opinion, it tastes much better and is very suitable for the cake. The only thing that can be further be improve is the doom shape of the cake. That possibly is due to my smaller pan used and I have to cut off the doom to level it. The cake is fluffier and overall, it just suits my taste buds,
Therefore in this post, there are two sets of images but what I am sharing is my newer and better recipe. For traditional cake, I have opt to use traditional rugged style of decoration and I never believed that it must be decorated with carrots made from fondant icing or butter cream.. By the same logic, is it not a sponge cake needs to be decorated using eggs or chocolate cake must be decorated with pieces of chocolate? Well, it is up to reader to decide but I have used some chopped pecan nuts for the topping which in my humble opinion is elegant and goes well with the cake.
WHAT IS REQUIRED
Servings: Prepare an 8” diameter cake
150 grams of melted butter or cooking cooking oil
150 grams of carrots (shredded)
150 grams of brown sugar
150 grams of self raising flour
100 grams of plain flour
100 grams of chopped walnuts or pecan nuts
50 grams of fresh milk
1/2 teaspoon of baking soda
1 teaspoon of mixed spice or cinnamon powder (optional)
250 grams of cream cheese, at room temperature
50 grams of butter, at room temperature
250 grams of icing sugar
2 teaspoons of milk
1/2 teaspoons of lemon juice
Additional 1/2 cups of chopped pecan nuts or walnuts for decoration
Some additional mixed spices for decoration
STEPS OF PREPARATION
Pre-heat the oven to 170 degree Celsius and lightly grease a 8” diameter round baking tin.
Shred the carrots until fine and blend the pecan/walnuts until coarsely. Set aside.
In the bowl with shredded carrots, add the milk and lightly beaten eggs. Stir until well mixed. Add the brown sugar , stir until well combined.
Sift in the dry ingredients (self raising flour, plain flour, cinnamon powder or mixed spices) into the wet ingredients bowl in three stages. Use a fork to swiftly and quickly fold it until well mixed. Transfer the batter to the lightly greased tin, level and bake in the pre-heat oven of 170 degree Celsius for about 45 minutes or when a skewer inserted comes out clean. Cool the cake completely before proceeding to the next step.
Beat the cream cheese until light and fluffy. Add softened butter, beat until well combined. Add icing sugar follow by the milk and lemon juice. Beat for 2-3 minutes until well mixed.
Take out the cake and cut into two equal halves. If there is a doom on the cake, slice it off if preferred. Apply generously the cream cheese frosting on top and the side of the cake. Sprinkle some additional mixed spices and chopped pecans/walnuts before serving. If the frosting is too soft, chill in the fridge for 15 minutes before application.
This is a much simpler recipe that yields better taste and texture than the first recipe that I try. If you are looking for a carrot cake recipe, you may want to consider this simple recipe.
Hope you like the post today. Cheers and have a nice day.
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