Yochana's Cake Delight! : Carrot Walnut Cake

Saturday, May 31, 2008

Carrot Walnut Cake

8 comments:

Lim H said...: Hi Aunty Yochana,
Need your advice and comment. I have came thru different carrot cake recipes and I always use the "muffin" type method - the wet mix with dry ingredient). Have you tried the both creaming and "muffin" method for carrot cake? which is better in texture? Appreciate your time. Thx in advance.; June 02, 2008 10:42 am
Aunty Yochana said...: Hi lim kitchen,

It depends on individual what they like. The mixing method like muffins are more moist whereas the creaming method is more light and more cakey. I have tried both methods but prefer to use the muffin method because they are not so cumbly.

rgds; June 02, 2008 8:51 pm
a.chander said...: Hi Aunty Yochana,
I really enjoy coming to your blog for inspiration :)

Your carrot cake looks really tempting... mine always turns out more dry and cakey. How can i make it more moist? Is it the oil content?

Thanx for your help :); June 03, 2008 10:40 am
a.chander said...: Hi again Aunty Yochana,
Could you share the recipe for the icing please? It looks really yummy!; June 03, 2008 10:41 am
Aunty Yochana said...: HI a.chander,

Here it goes:

Cream cheese frosting:

150 gm. cream cheese
70 gm. butter
70 gm. icing sugar
1 tsp. lemon juice

Cream them all together till creamy.

Rgds; June 03, 2008 1:11 pm
Lim H said...: Thank you Aunty. In that case I will stick to my recipe.
One more question :->
about the creaming mehtod, the book alway says mixed til light in color and double in volume. But I wonder should the sugar melt? I means I still can feel the sugar by examing the batter with fingers even the color has turn pale and the butter-egg mixture is light. Hope you could clear my doubt. Thank you!; June 04, 2008 11:41 am
Aunty Yochana said...: Hi Lim-Kitchen,

No need until to cream until the sugar melt. That will not a disaster cos the cake will become dense. You just cream until the colour turns pale and creamy colour and looks light too. Buy fine sugar / castor sugar... Sun Lik sells very fine sugar and it's good for making fine cakes.

rgds; June 04, 2008 11:56 am
Lim H said...: Hi Aunty Yochana, Thank you very much for your advice. I used castor sugar for all my baking but somehow, I found the sugar is "not that fine" nows a day. And I'm from Malaysia.
I admired you for having so many bake items out of oven almost everyday...I wish I could be you :->
Thanks again for your generous advice.; June 10, 2008 1:32 pm

Subscribe to: Post Comments (Atom)