Thursday, November 11, 2010

American Carrot Cake (specially for Li Ling)

Cake Batter
300 gms flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon powder
100 gms white fine sugar
200 gms Muscovado sugar
269 gms safflower oil
200 gms eggs without shells
2 tsp vanilla extract
454 gms coarsely shredded carrots
142 gms raisins

This recipe will make two 9x2-inch round cakes.  Prepare cake pans with butter and parchment paper for the bottom.  Pre-heat oven to 175 dec C.

Sift flour, baking powder, baking soda, salt and cinnamon together. 

In the mixing bowl beat the two sugars, oil, eggs and vanilla on medium speed for about 2 minutes or till lighter colour.  Add the flour mixture and beat on low speed until just incorporated.  Add the carrots and raisins/nuts and beat for about 12 seconds.  Scrape down the sides.  Divide the batter into half, scrape into the cake pans and smoothen out the top.  It should be under half full.

Bake for 35-45 minutes or until a cake tester in the centre comes out clean and the cake springs back when pressed lightly in the centre.    Let the cakes cool in the pan for about 10 minutes, then unmold them.  Cool completely on the rack (make sure the cakes are upright).

Cream Cheese Frosting
2 packs of Philadelphia cream cheese (cool)
1/3 cup good quality unsalted butter (softened)
Icing sugar
1 tsp vanilla extract

Beat the cream cheese and butter till smooth and start adding the icing sugar a little at a time (half cup) until you get the sweetness you want.  Too little sugar will cause the cream cheese to be less stable or too soft to frost the cake.  Last of all add the vanilla extract.

Make sure the cakes are absolutely cool when you frost them.


li ling said...

thanks rebecca for the recipe! :)

it was a hit with everyone who had it, and they kept saying i should have baked more ('cos i only used half the amount of ingredients to make 1 cake) :P

Rebecca Yam said...

Great to hear that, Li Ling! Yes, it's a good recipe and I love it too!