Wednesday, March 28, 2007

Poor little one

My first encounter with Carrot Cake with Cream Cheese frosting was at this little cafe located in GWC. I was totally blown away by their frostings and the moist cake. Was really good.

After so many years, the owner finally drawn the curtain a few months back. I have always on the look out for a good recipe. So far, there is either with shortening or with pineapple involved and that holds me back from trying it out.

So after seeing L's and it doesn't have any PINEAPPLE! I was delighted. Went on my baking mode and voila!

Here is my Carrot Cake with Cream Cheese Frosting. (L modified a recipe from The Australian Women's Weekly)

I brought it along to visit my old neighbour, J. Her little princess had a very bad accident in school. Her middle finger, just after her nail portion was totally sliced off!

My heart cried when I heard what this little 3 years old went through. She was soooooo tiny and yet sooooo strong. Sometime, such school got to be more responsible especially when they are looking after so young kids. Let's pray that I's finger will be back to normal soon.

Photobucket

This cake is fluffy and it goes so perfectly with the frosting.

What you need for Carrot Cake

250ml vegetable oil
150g brown sugar
3 eggs
3 cups firmly packed,
coarsely grated carrot (approx 4 large carrots)
120g coarsely chopped walnuts
375g self raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice

Method

Preheat oven to 180 °C. Prepare muffin tray.

Sift the flour, bicarbonate of soda and mixed spice.

Whisk eggs and sugar on MED till thick and creamy. (Use the ribbon test to check the consistency).

Fold in the oil.

Fold in the carrot, walnuts and then the dry ingredients.

Pour mixture into prepared pan and bake for 25 – 30 mins or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil.

Stand cake in pan for 5 minutes before turning onto wire rack. Cool on rack.

Ingredients for Lemon Cream Cheese Frosting

30g butter
80g cream cheese
2 tsp finely grated lemon zest
120g icing sugar

Method

Cream butter, cream cheese and lemon zest till light and fluffy. (Use the spatula to test the right consistency).

Gradually add in the icing sugar. Cream till smooth.

Cover the top of the cooled carrot cupcake with the frosting.

Sprinkle with coarsely chopped walnuts.


Posted by Precious Moments @ 3:44 PM :: (3) comments
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