AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Friday, August 10, 2007

American Carrot Cake





Ingredients:

3 eggs
150 gm. Milk
300 gm. Sugar
1/2 tsp. salt
180 gm. cornoil
1 tsp. Vanilla essence
285 gm. cake flour
1 tsp. Baking powder
1 tsp. Bicarbonate of Soda
1 1/2 tsp. Cinnamon Powder
200 gm. Carrot - shredded
150 gm. Walnuts - coarsely chopped

Cream cheese Frosting:

250 gm. Cream Cheese
60 gm. Butter
120 gm. Icing sugar
1/2 Lemon zest - grated
2 Tbsp. Lemon Juice

Method:

(1) Whisk eggs and sugar till creamy. Add in milk gradually and then add in the salt.
(2) Pour in the cornoil slowly till well mixed then add in vanilla essence.
(3) Pour in the sifted flour mixture - cake flour, baking powder, bicarbonate of soda and ground cinnamon.
(4) Use a spatula to mix in grated carrot and chopped walnuts.
(5) Pour into a rectangular tin - 12" x 8" and then bake at 180C for about 50 to 60 mins. or till cooked.
(6) Cool cake completely before spreadint the cream cheese topping on top.
(7) For topping: Cream the cream cheese till smooth. Add in butter and continue creaming until well blended. Add in lemon zest and lemon juice. Mix till well combined and spread on top of cooled carrot cake.
(8) Decorate as desired.

60 comments:

Forever Friend said...

Aunty Yochana, your carrot cake looks so lovely. You know I am always inspired by your baking that each weekend when I think of what to bake, I will always look at your posts. I really enjoyed your blog very much. Btw, I will be going Perth soon. Could you pls advise if there are any good places to buy bakeware?
Thanks.

Forever Friend said...

Aunty Yochana, could you pls share your recipe if you can pleasssse... thanks much.

Anonymous said...

Yo Aunty yochana

Cld I have the receipe pls! have been waiting for it for a long time...glad u posted it =D

HAve a great weekend!!!

HUgsssss
Saori

Anonymous said...

hi aunty...
how's the carrot taste like and how bout the texture?i've make carrot last time but the taste of the spice so strong.

thank you

rgd
rachael

Cheryl said...

Hi, I have been following your blog for some time and always looking forward to your daily postings.You are simply amazing! I have been looking for a light Carrot Cake recipe and yours look simply divine. Mind if I ask of you to share the recipe pls?

GG said...

Hi Aunt Yochana,
This is what i'm looking for! Carrot cake with walnuts and cream on top. But i'm really really new in baking, would u mind to post the recipe and steps on baking this? Thanks in advance!


Regards,
Grace
grey_c@hotmail.com

Anonymous said...

Hello! Aunty Yo,

The American Carrot Cake looks very delicious. Can you share your recipe? I have a nagging question to ask you. All those cakes that you post everyday, do u bake them on a daily basis or baked it a while ago? Just being kaypoh here la.

Thanks,
Karen

yochana said...

Hi Karen,

My bakes are on a daily basis.

rgds

yochana said...

Hi Forever Friend.

Wheels and Barrows at Garden City and House.com is also at Garden City. House has a lot of branches - in fremantle, carousel, etc. Try their website. house.com.au (I hope I got the correct website).

rgds

Forever Friend said...

Aunty Yochana, thanks. The website address is correct.

Anonymous said...

Hi Aunty Yochana

May I use Sponge Cake stablizer instead of cornil?

yochana said...

Hi anonymous,

A cake stabilizer like ovalette is not the same as cornoil. Stabilizer helps to stablize your eggs mixture while oil is to make the cake moist. So you cannot use a cake stablilizer in place of cornoil.

rgds

Cheryl said...

Hi Aunt Yohana,

Thank you very much for the recipe posting.

Anonymous said...

Hi yochana,
Just to let you know that I tried this receipe and it was perfect. Even my "orang putih" boss said it was very good.
Thanks.
Yvonne

yochana said...

Hi Yvonne,

Hahaha....let your orang puteh boss read this and get your ears pulled.

rgds

Yan's Delites said...

Hi Yochana,
when i saw this receipe, i was got excited coz i love carrot cake and now with your receipe guide, i can try to bake on my own rather than buy fm Dome. =p

may i clarify with you on the following :-

a. would plain yoghurt be a good replacement for cream cheese ?

b. after topping the cream cheese (yoghurt) frosting on the cooled cake, how long should it be chilled for the topping to be settled nicely enough for serving ?

c. if i replace butter with margarine, would you think the frosting will turn out differently?

thanks.

cheerios
yan

yochana said...

HI Yan's deelite,

No yoghurt is not suitable for this carrot cake because it's too watery and it will not thicken in the fridge. You have to use cream cheese which is original. As for substitute, yes you can use margarine.

rgds

Yan's Delites said...

Roger that, Aunty Yochana.
Thank you for replying. Btw, how long shld i chill the cake for the frosting layer to form neatly?
(paiseh, i know i am a 'pest'. =p)

yochana said...

Hi Yan Delite,

As long as the cake is cool, you can spread the cream cheese frosting on top and then chill it.

rgds

Yan's Delites said...

okie dokie, Aunty Yochana. thank you for taking time and patiently replying my queries. will try making it soon. arigato!
cheerios

Yan's Delites said...
This comment has been removed by the author.
Yan said...

Aunty,

I baked it last evening finally and it turned out lovely!

here's how mine turn out :
http://zephyr2yan.blogspot.com/

arigato for the guide.

=D
cheerios

yochana said...

oh Yan, congrats to you and your blog.'

rgds

Yan said...

Aunty :

You are the Inspirational Guardian.

=D

devan said...

Hi Aunty!

Just a quick qestion..do i need to squeeze out the juice of the grated carrot before mixing into the flour mixture?

regards,

yochana said...

Hi devan,

I used grated carrots .

rgds

Anonymous said...

hey aunty,

can i replace cake flour with all purpose flour?

yochana said...

hi anonymous.

oh definitely you can replace cake flour for plain flour.

rgds

Anonymous said...

Hi aunty

Your carrot cake looks yummy! I'm so tempted to bake one this weekend. May I know what's the brand of cream cheese you used? If I halved the amount of ingredients, what size of cake tin should I use?
Thanks lots!

yochana said...

hi anonymous.

Use philidelphia cream cheese and for half recipe use an 8" sq. tray

rgds

Anonymous said...

hi aunty

why my carrot cake nvr rise as high as yours?

Anonymous said...

Hi Aunty Yochana,

can I replace cornoil with canola oil?

Thks!!

sunniee

yochana said...

hi sunniee,

oh you definitely can.

rgds

Elaine said...

aunty yochana, why does my cream cheese frosting come out very watery? :(

yochana said...

Hi Elaine,

It's not possible to be watery unless your butter contains water. Put into the fridge to let it set.

rgds

Elaine said...

then maybe it's because i use wooden spatula to cream it? or the cream cheese has watery condensation? :(

i did the nigella one that turned out watery. but when i used ur recipe, it was not as watery. a tad confused.

Anonymous said...

Aunty Yochana,
I'm planning to try your carrot cake recipe using a 9"x9" square cake tin (23cmx23cm), will this recipe be sufficent, if not should I double the recipe?

Tks!
Kat

yochana said...

Hi Kat,

Yes a 9" x 9" sq. will suffice.

rgds

Anonymous said...

Aunty Yochana,
I baked ur carrot cake recipe over the wkend and it turned out perfect, all those who ate it complimented that it was soft & moist! The portion for my square tin was just nice too! I've tried 2 of ur recipes and they turned out great the 1st time round!

Thanks for much for your kind advice and sharing the recipes. Will cont to try more of your recipes!

Yum!
Kat

yochana said...

thumbs Up Kat...

rgds

Anonymous said...

Hi Aunty Yochana

I have always wanted to make carrot cakes with cream cheese frosting on top. However, I have a burning question - how long can the cake with frosty keep at room temperature ? Or do i need to keep the cake refrigerated ? and do i heat it up when I want to eat it ?

The same goes for cupcakes with icing on top..can i keep the cakes at room temperature ? What happens if i cannot finish the whole batch and do I need to put the cup cakes into the fridge ?

Thanks

yochana said...

HI anonymous,

You have to judge your cream cheese frosting recipe..some can keep overnight at room temperature while some need refrigerated. If there is frosting, you cannot heat it because the frosting will melt. Same goes with cupcakes...butter melts if the weather is too hot.

rgds

Anonymous said...

Hi Aunty Yochana,

I'm new to baking.Tried baking it but the cake is dry and it burns on the bottom.I have a question - how to make it soft and moist. Do i have to use both upper and bottom heat of the oven?
Thanks

yochana said...

Hi anonymous,

oh no...how come? All my cake uses top and bottom heat and it doesn't burn. I think you should raise up the cake to a higher shelf in the oven.

rgds

Anonymous said...

Thanks Aunty Yochana...I have a nagging question...do you use the bottom and top heat from the start of baking?does this applies to the baking of every cake recipes as well?

Aunty Yochana said...

Hi anonymous,

yes I use top and bottom heat for the start.

rgds

Aunty Yochana said...

Hi anonymous,

yes I use top and bottom heat for the start.

rgds

Fanny Wijaya said...

Hello aunty...i just bake this cake and it turned out soooo.....good. Merci :)

Aunty Yochana said...

Thumbs up Fanny...

rgds

Anonymous said...

Dear Aunty,

Thanks for being so generous for ur great receipes.

Can I know if I can use 8x8 square tin instead?

If I wana bake this cake for Deepavali, how many days earlier can I bake this and how long can it last in the fridge, esp with the cheese frosting on it ..

God bless u
Maha

Aunty Yochana said...

Hi Maha,

the recipe calles for 12 x 8 tin. So instead of using a 8 x 8 sq. tin, you can bake in two laof pan of 8 x 4.

You can bake at least 3 days in advance before Deepavali. Happy Deepavali in advance to you.

Cheers!!

rgds

fong said...

For the frosting, i run out of icing sugar, so i replace it with white chocolate chips by melting the chocolate chips and add it to the beaten cream cheese (I did not add any butter either). The results is fantastic - less sweet than icing sugar and the frosting stays well in room temperature. it's a blessing in disguise that my icing sugar goes out-of-stock

Aunty Yochana said...

Thumbs up fong...that is what I meant by baking instinct. You change on the spot depending on what ingredients you have.

rgds

Anonymous said...

Hi Aunty Yochana,

you' always got some nice cakes here, thanks for sharing the recipes.

I need to ask one thing about this carrot cake,
for the topping, butter has to be added to the cream cheese. Do I need to melt the butter first?

thx,
Marcwiss

Aunty Yochana said...

Hi Marcwiss,

No need to melt the butter. Just beat it together cold...

rgds

Olivia said...

Hi Aunty Yochana

I'm left with some carrot after the weekend cooking and am so tempted to try this recipe. Will do so if possible tonight after work.

Thanks for this wonderful recipe.

Cheers
Olivia

Anonymous said...

Love your blog.. i use it as a reference whenever I wanna try new recipe. Planning to try this carrot cake... but have questions.
1) Milk.. UHT Milk or do you have specifics?
2) The carrot 200g is the weight after grated and squeezed or before?
Hope you can oblige. Thanks

Stephanie

Aunty Yochana said...

Hi Stephanie

any uht milk will do.

Weight of the carrot, after grated.
No need to squeeze juice as it gives moisture to the cake.

rgds

Anonymous said...

Hi again.. thanks for the reply. I made the cake today... but it doesn't look as good as yours.. mine look darker. Tastes ok... but fyi i am a jinx when it comes to baking with oil in it. Would butter be any better? Is yours crumbly? Cuz mine isn't and the crust is hard... any ideas why? Thanks.

Stephanie

Anonymous said...

Hi aunty yochana.

I tried your recipe & everything turned out well, except that the cake seems crumbly when I cut even when it's cooled. Any idea wat happened.