Wednesday, 26 August 2009

Carrot cake Zwei!

Finally have some time to bake again and i've decided to bake carrot cake for the Tan family because they have yet to try my carrot cake proper yet. I particularly like this recipe because every time I bake with this recipe (well this is my 3rd time baking with this recipe) the results are pretty constant and the texture is pretty good. As usual I made some changes to the sugar especially for the icing. Which is not sweet at all! I thought I should make something small since the serving size estimated by the recipe is 18 people. I half the portions, which I must say turned out to look pretty sad. I think it looked more like a serving for 3/4 people. Heh. I thought I could bake something big so that I could bring some over to my friends tomorrow. 
Practice indeed does makes perfect. Because I think this is one of the best cream cheese icing i've made. Because the sweetness is just nice!  
Today I attempted to use the left over butter cream to decorate my carrot cake. Bought colouring a few days ago and was so eager to draw out carrots. But my carrot leaves are orange as well because I could not find blue colouring and bought violet instead thinking that thats the closes colour, hence its possible to use as a substitute for blue. Things did not work out as you could see. Before I could finish decorating the cake my sister wanted to try a slice. Hence the incomplete cake. *Needs really good imagination to see the carrots! Try harder if you cant see it. 

Up close.

Serves 12 
Adapted from allrecipe's carrot cake
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1 cups white sugar
  • 1 cup brown sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1-3 cups confectioners' sugar
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in walnuts. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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