02 September 2010

Carrot Cake with Cream Cheese Frosting

I'm not a fan of carrot cake. But this was a special request that I could not refuse. So, to make sure that the real cake turns out just right, I made some trial cakes. To my surprise, they turned out rather good  :)  I may just start liking carrot cake...



Ingredients for about 9 mini-cakes:
35g walnuts, chopped
125 carrots, finely grated
100g flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
2 small eggs (45g each with shell)
70g sugar
90ml oil
3/4 tsp vanilla extract

1 - Whisk eggs for about a minute or so till fluffy.
2 - Gradually add sugar till mixture is light coloured. 
3 - Gradually add oil and vanilla, and mix well.
4 - Add flour and other powdered ingredients and mix till just incorporated. 
5 - Fold in nuts and carrots.
6 - Bake at 180 degC for about 18 min. Cool completely before frosting. 


Cream Cheese Frosting:
(Only about half was used for these 9 mini-cakes.)
25g butter
100g cream cheese
100g icing sugar
1/2 tsp vanilla extract
zest of half a lemon
* Make sure all ingredients are at room temperature.

1 - With a mixer, beat cream and butter on low speed till smooth and creamy.
2 - Gradually add icing sugar and blend till well combined.
3 - Add vanilla and lemon zest.

When cakes are no longer warm, generously spread cream cheese frosting on top of each cake and top with a nice looking walnut. What a huge difference a little frosting makes!





3 comments:

Jennifurla said...

Oh yum, These looks very very tasty

DG said...

I'm not fan of carrot cake either, however, because of yummy frosting on top, then I will eat this cake :)

Jess @ Bakericious said...

looks delicious. I am baking carrot cake someday soon since husband like to eat :).

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