It's so nice of Stef to share her carrot cake recipe. It's moist and delicious.
225g grated carrot steeped in 1/2 cup milk for 10 minutes
125g softened butter
1/2 cup canola or sunflower or corn oil
1 cup chinese black sugar (hei tang), about 70cents per pack at asian section in supermarkets
1/2 cup golden syrup
pinch of salt
1/2 cup raisins
1/2 cup chopped walnuts
2 level tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1 and 2/3 cup self raising flour
325g cream cheese, softened
100g softened butter
1 and 1/2 cup icing sugar, sifted (or less if you like, don't add all at one go)
few drops of citrus fruits oil from Phoon Huat OR zest of 1 orange
1/2 tsp vanilla extract
Line two 8-inch tins with paper.
Preheat oven to 180C.
Beat butter with oil, sugar and golden syrup until smooth. Beat in cinnamon, salt, vanilla and eggs.
Gently stir in raisins and walnuts.
Sift in flour, baking powder and baking soda. Fold in. Gently fold in carrots and milk mixture.
Divide between the 2 tins, bake for 35 to 40 minutes or until an inserted toothpick comes out clean. Cool completely before unmoulding.
Meanwhile, for frosting, beat everything together till smooth. Spread some on one cake, top the other cake over and evenly frost the top and sides over. Refrigerate to set the icing,you may stud the top with carrot gummies (from sun lik) or else,more walnuts.