Carrot Cake

Today has really been a fulfilling Sunday. I've managed to make 3 items in 1 afternoon! This is the last of the day - Carrot Cake American Style!

I'm not a huge fan of spices and this recipe calls for Cinnamon Powder thus I was rather hesitant in baking this cake. However, after the persistant urging of my sis, I decided to give it a try.

The cake did not meet my tastebud on the day itself, however, it was surprising good after having been put in the fridge overnight. The smell of cinnamon was not too overwhelming and the initial sourness of the cream cheese topping tasted just right. This is indeed a traditional yet perfect pairing of cake and topping!

(Recipe adapted from Yochana's Cake Delights)
Ingredients (Carrot Cake):

• 3 eggs
• 150 gm. Milk
• 300 gm. Sugar
• 1/2 tsp. salt
• 180 gm. cornoil
• 1 tsp. Vanilla essence
• 285 gm. cake flour
• 1 tsp. Baking powder
• 1 tsp. Bicarbonate of Soda
• 1 1/2 tsp. Cinnamon Powder
• 200 gm. Carrot - shredded
• 100 gm. Walnuts - coarsely chopped

Ingredients (Cream Cheese Topping):

• 250 gm. Cream Cheese
• 60 gm. Butter
• 120 gm. Icing sugar
• 1/2 Lemon zest - grated
• 2 Tbsp. Lemon Juice

Method (Carrot Cake):

1. Whisk eggs and sugar till creamy.
2. Add in milk gradually and then the salt.
3. Add in cornoil slowly till well mixed and add in vanilla essence.
4. Add in the sifted flour mixture - cake flour, baking powder, bicarbonate of
   soda and ground cinnamon.
5. Use a spatula to mix in grated carrot and chopped walnuts.
6. Pour into a rectangular tin and bake at 180C for about 60 mins. or till cooked.
7. Cool cake completely before spreading the cream cheese topping.

Method (Cream Cheese Topping):

1. Cream the cream cheese till smooth.
2. Add in butter and continue creaming until well blended.
3. Add in lemon zest and lemon juice.
4. Mix till well combined and spread on top of cooled carrot cake.