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Sunday, May 11, 2008

Carrot Cake

The recipe is from here. The original recipe yields a two-layer cake, which would be too much for my two person household, one of whom is on a diet :), so my rendition is pretty much the original halved. It's still moist and flavorful and yummy!


For the cake:
4 cups grated carrots
1/2 cup (110 g) brown sugar
2 eggs
3/4 cup (150 g) white sugar
1/2 cup (125 ml) vegetable oil
1 teaspoon vanilla extract (essence)
1 1/2 cup (190 g) all-purpose (plain) flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup chopped walnuts

* Original recipe also uses 1/2 cup raisins and 1/2 cup crushed pineapple, which I skipped because I didn't have the former and I dislike the latter.

For the cream cheese frosting (icing):
8 oz (220 g) cream cheese, softened
1/4 cup (55 g) butter, softened
1 cup (130 g) confectioners' (powdered) sugar, sifted
1/2 teaspoon vanilla extract


Combine grated carrots and brown sugar in a medium bowl. Set aside for 60 minutes.
Preheat oven to 350º F/175º C.
Grease and flour a 9-inch (23 cm) cake pan.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla.
Combine the flour, baking soda, salt and cinnamon, and stir into the wet mixture until absorbed.
Lastly, stir in the carrot mixture and the walnuts.
Pour batter into the prepared pan.
Bake for 40 to 50 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pan.
Remove and let cool on a cooling rack.
When completely cooled, frost with cream cheese frosting.

For the frosting:
Cream together the cream cheese and butter.
Mix in the vanilla, then gradually stir in the confectioners' sugar.
Frost cooled cake.

* I only had 4 oz of cream cheese, so, as you can see, I was a little short on frosting:

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