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.
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
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 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.
- 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.
- 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.