Carrot Cake

This was one cake that got me really intrigued when I first heard of its name many years back. You see, I've only had carrot cake - black or white at Singapore's local hawker centres or foodcourts all these while until I had my first Carrot Cake at Olio Dome years back.

I loved this cake at first bite. It's a moist cake that is full of grated carrot and toasted nuts...and so full of flavour due to the spices added. 

I've been asked by my colleague to bake a cake for our big boss' birthday. So far I've baked a few cakes for my colleagues (eg. Tiramisu Charlotte Cake, Chocolate Gateau, Magic Custard Cake, Lychee Cake, Nutella Cheese Tart, Berries Tart) and as I did not want to bring a cake I've already baked for a colleague previously, I thought...why not a Carrot Cake!

Here are some of the bakes I've done for my colleagues' birthdays:

 

 

This Carrot Cake recipe is one I've been using all these while. I've decorated the cake with cream cheese frostings to give it an extra tangy flavour!

Carrot Cake

recipe from Joy of Baking

makes a 2-layered 9" round cake (my notes in red)

Ingredients:

For the Cake

1 cup (100g) pecans or walnuts (I used walnuts)

3/4 pound (340g) raw carrots (about 2 1/2 cups finely grated)

2 cup (260g) all-purpose flour

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

4 large eggs

1 1/2 cup (300g) granulated white sugar (I reduced to 240g sugar)

1 cup (240ml) safflower, vegetable or canola oil or other flavourless oil (I used canola oil)

2 tsp vanilla extract

For the Cream Cheese Frosting

1/4 cup (57g) unsalted butter, room temperature

8 ounces (227g) cream cheese, room temperature

2 cup (230g) confectioners sugar, sifted

1 tsp (4g) vanilla extract

1 tsp finely grated lemon zest (optional) - I omitted

Method:

For the Cake

1. Preheat oven to 180C and place rack in center of oven. Butter two 9" round cake pans and line the bottoms of the pans with parchment paper.

2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3. Peel and finely grate the carrots.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and ground cinnamon.

5. In a bowl of the electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). - I used k beater

6. Gradually add the sugar and beat until the batter is thick and light coloured (about 3 - 4 minutes).

7. Add the oil in a steady stream and then beat in the vanilla extract.

8. Add the flour mixture and beat just until incorporated.

9. With a large rubber spatula, fold in the grated carrots and chopped nuts.

10. Evenly divide the batter between the two prepared pans and bake 25 - 30 minutes or until a toothpick inserted in the center comes out clean. (I baked at 180C for 27 minutes)

11. Remove from the oven and let cool on a wire rack.

12. After about 5 - 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

For the Cream Cheese Frosting

1. In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. (I used k beater)

2. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.

3. Beat in the vanilla extract and lemon zest.

Assembly

1. Place one cake layer onto the serving plate and spread with about half the frosting.

2. Gently place the other cake onto the frosted later and spread the rest of the frosting over the top of the cake.

3. If desired, garnish with toasted nuts on top of the cake.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.