Wednesday, 20 April 2011
Carrot Cake, aha.... don't be mistaken with radish cake, the Chinese "Loh Pak Koh" was called for as one of the most requested humble cake. It is all because it is such a moist cake - always ready to eat and easy to keep. And frankly speaking, I have not tasted carrot cake before and being daring enough to try baking it today.
The verdict of the cake ~ it is so moist and the aroma smell from the mixed spice and the combination of the frosting makes such a fulfilling feeling for just a piece from it.
The recipe adapted from the Australian Women's Weekly cookbook.
250ml vegetable oil
250g firmly packed brown sugar
720g firmly packed, coarsely grated carrot
120g coarsely chopped walnuts
375g self-raising flour
half teaspoon bicarbonate of soda
2 teaspoon mixed spice
Lemon cream cheese frosting
80g cream cheese, softened
1 teaspoon finely grated lemon rind
240g icing sugar
1. Preheat oven to 180C/160C fan-assisted.
2. Grease deep 23cm round cake tin, line base with baking paper.
3. Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Transfer mixture
to large bowl, stir in carrot and nuts, then sifted dry ingredients.
4. Pour mixture into prepared tin, bake cake about 1 1/4 hours. Cover loosely with foil halfway
through cooking. Stand cake 5 minutes; turn onto wire rack to cool. Spread lemon cream cheese
frosting over cold cake.
Lemon Cream Cheese Frosting : Beat butter, cream cheese and rind with electric mixer until light and
fluffy; gradually beat in icing sugar.