Our family seldom purchase carrot cake as most of us prefers chocolate infused flavoured cake. Recently, I took up a baking class and learn 16 different recipes, ranging from bread to cakes. I truly enjoy the weekly 2-hours class. My family also look forward to me coming home from class as there will be some delights for them to test.
Carrot cake was the second recipe and now this recipe is a All-Time favourite – moist and fragrant. Even my eldest daughter, Baby A, who dislike carrot in all her dishes, loves the carrot cake! Today’s bake is a special birthday request for a special person – “J”, the name displayed in the picture….
I adjusted the original recipe to suit my family’s preference as below:
Ingredients
- 225g butter at room temperature
- 195g brown sugar
- 4 eggs and 1 egg yolk
- 225g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 190g grated carrot
Methods
- Preheat oven temperature to 180C
- Sift flour, baking powder, baking soda and ground cinnamon toegether and set aside
- In a separate mixing bowl, add in sugar and butter.
- Cream the butter and sugar until soft and fluffy (Creaming method)
- Start with low speed “1” and then gradually increase to high speed “5”. Once the batter colour turn to lighter yellow and all the sugar well mixed, lower the speed.
- Add in the eggs, one at a time and mix well before adding the next one. Maintain at medium speed “3” and mix well.
- Add in sifted flour and dry ingredients.
- Add in grated carrot and fold the batter until they evenly spread and do not crumbled together, especially the grated carrot.
- As I’m using the bottom detachable baking pan, I do not grease the pan nor line the pan with baking paper. If you are using normal baking pan, greasing the pan with butter and line the pan with baking paper would ease the removal of the cake later.
- Pour the batter into the baking pan and bake for 1hr.
- Once it’s done, remove from the oven and let it cool before adding cheese frosting.
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