CARROT CAKE:
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
2 eggs
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
Frosting:
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.
HOW:
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.
Enjoy!
Stef
xx
wow, it really looks moist!!
ReplyDeletewould u mind to share the recipe with us?
regards ^__^
Wow... Aunty Yochana,
ReplyDeleteIt looks so delicious!. Could you share the recipe with us?
I am not sure why but my carrot cake does not taste like carrot cake.
Hmmm.... *scratch head*.
Thanks,
Karen
Wah Aunty, by the look of it i can tell that the cake is so very moist. Must be yummy i suppose. I have never tried carrot cake before. Wonder how it tastes like....
ReplyDeleteRegards - mima
Looks perfect,Aunty Lucy!!
ReplyDeleteit really is very fragrant with the golden syrup eh?
=)
hey auntie yochana..ur carrot cake looks deliciousy yummy..pls wud u like to share the recipe..i also do make carrot cake but till now i find ur cake the best..must say very interesting blog..u r very creative.
ReplyDeleteThe carrots are so cute
ReplyDeletehi yochana........i luv carrot cake..yours look amazing.Can you share the recipe ..please2. my email norhayati.yaakob@gmail.com. regards
ReplyDeleteAunty Yochana can you please ask Stef if you avid readers can have the recipe for this???Thanks so much!!! - Phia
ReplyDeleteHi Aunt Yochana
ReplyDeleteCan you please share the recipe.
Thanks
Choo
I love carrot cakes and I bet this is super delicious (:
ReplyDeletewink
Hi Aunty Yo,
ReplyDeleteMay I know where can I get this carrot cake recipe from? It looks soooo yummy!
Thanks!
JL
hi aunty,
ReplyDeletevery nice cake.. where can i find the recipe?? also want to try it..
i would like to know the recipe please.
ReplyDeleteit looks really nyummys :)
Aunty Yochana thanks so much for sharing the recipe, thaks to stefanie too... God Bless and More Power! - Phia
ReplyDeleteThanks so much for sharing the recipe!
ReplyDeleteHi Yochana,
ReplyDeleteCan I use the whole recipe bake into one cake instead of 2 pcs then slice into 2 because my oven is too small, need to bake one cake at a time.
Thanks.
Marie
thanks for sharing the recipe. i only have 1 cake tin, so i will bake in 1 tin and cut it half lenghtwise to obtain 2 layers for sandwiching the frosting. if i were to use only 1 cake tin, do i have to increase the baking time for this recipe?
ReplyDeletecheers,
rachel
Beautiful cake, how much ingredient i would add to make a 9"(23cm)??? love site. Andreia
ReplyDeleteHi Aunty,
ReplyDeleteThank you for sharing. :)
Mixue
Tks auntie for sharing this recipe... i hv never tasted any carrot cake bef... hmmm will gv this one a try this weekend..
ReplyDeleteThanks for sharing! Very pretty cake.
ReplyDeleteSmurffy
Thanks to you Aunty and Stef. Me going to try out this weekend. Yum Yum!!!
ReplyDeleteHi! i cnt find any chinese black sugar here in our place cd der b any substitute for that so i cd start baking it. tnx
ReplyDeletelastly aunt yochana what do u min by steeped in? u min soak and i the golden syrup is it a brand or i cud use any kind of syrup. pls ans. me coz i really love this recipe esp. it came from u for sure its yummy.
ReplyDeleteHi aunty yochana,you never fail to impress me with your beautiful cakes!May i ask what can i replace the golden syrup with cos i do not have this.Thanks very much.
ReplyDeleteRegards, Lara
aunty
ReplyDeletei realy cant find chinese black sugar hir in the phils cd der any substitute for it. tnx.
chinese black sugar? Never heard of it wor... I dont think there is any in Malaysia . Is there a substitute for it? Like raw cane sugar, maltose?
ReplyDeleteHi Aunty,
ReplyDeleteI baked this as per recipe but my carrot cake turn out to be very moist, dense and crumble. Not sure whether your know why? Suspect is my folding of the carrots into flour before mixing with the wet batter...Appreciate your guidance.
Cyndi
may i check if golden syrup is honey? or the one we used for mooncake?
ReplyDeletewould appreciate if you can advise.
Many thanks.
Hi everone,the few rules to remember for this recipe to work is:
ReplyDeleteto use fresh self-raising flour as flour that has been left around for a long time doesn't make the cake rise as much.
next,the steps must be followed well. for example,Home Baker mixed the carrots and the flour directly before folding into the wet batter hence something went wrong.
lastly,the moment you mix in the flour,whatever mixing after has to be done with a gentle hand because overmixing at this stage overworks the gluten in the flour thus resulting in a tough cake.
hope this helps!
Hi Aunty,
ReplyDeleteHow to make self raising flour ? It's not available in USA. I was looking for the measurements of Baking powder & salt to make self raising flour but it gives different measurements in the internet. Can you please advice.
Thanks
Rado