Carrot Cake

I bought 3 packets of carrots, 5-6 carrots in one packet at Tesco the other day. After using some of it for fried bee hoon. I still have 2 packets of the carrot in the fridge. I just bought Alex Goh's new cake recipe book yesterday and while I was flipping through the pages, I saw this American Carrot Cake recipe. Since I got all the ingredients for the cake, I just give it a try. The cake are soft and fluffy, not too sweet and yummy. I put more walnuts - 150g. Worth a try, it's yummy. Great for breakfast paired with a cup of freshly brewed hot coffee.
I was in rush this morning and I didn't manage to make the cheese topping. I think it'll sure taste heavenly with the topping... yum, yum. I will definitely make this again in future with the cream cheese topping. I love cheese! ☻

Ingredients:

(A)
3 eggs
150 g milk
300 g sugar
1/2 tsp salt

(B)
180 g vegetable oil
1 tsp vanilla essense

(C)
280 g plain flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsps ground cinnamon

(D)
200 g carrot, shredded
120 g walnuts, chopped

* * * * * * * * * * * * * * *

Topping Ingredients:
250 g cream cheese
60 g butter
100 g icing sugar (original recipe use 120 g)
1/2 lemon zest, grated
2 tbsps lemon juice

Method:

Cake
1. Whip (A) until creamy. Add (B) and whip until well blended.
2. Sieve in (C) and mix until well blended.
3. Add (D) and mix well.
4. Pour the batter into greased and lined 30 x 23 cm pan. Bake at 180c for 35-40 minutes.

Topping
1. Beat cream cheese until smooth. Add butter and beat until well blended. Add sugar and beat until well combined.
2. Add lemon zest and juice. Mix well.

To Assemble
Spread the topping over the carrot cake.

(Recipe from Alex Goh's Fruity Cakes Recipe Book - page 84)

Notes:

This carrot cake can be eaten plain without the cheese topping. You may also add 100g chopped pineapple to enhance the flavour of the cake.

I bake this cake at 160c for 50 minutes. I notice it takes longer time to get the center part of the cake cooked. I will try to use 2 smaller cake pan to bake this cake in future. Adjust the temperature and the baking time to suit the oven used.

I toast the walnuts in the oven at 150c for 5 minute before add it in the cake mixture. You can always replace the walnuts with some other nuts to your preference.

This cake are moist and not too sweet but if u prefer the healthier one, just reduce the amount of sugar use in the cake recipe ☻