I wanted to bake a cake to commemorate my girl’s last day of exam, today. Not for her, for me! Carrot Cake is comfort food for me! She will be home only at 3pm after an excursion to Marina Barrage for an educational trip.
There’s so much bread posts going around the past week. I’ve been baking bread almost every day or alternate days. Fresh breads are just so lovely and my kids have been eating them plain and with their favourite spreads or filings. Guess it’s time for a cake post.
I know my kids will not like Carrot Cake because of the spices and the carrots. As much as they love Carrots, they cannot accept these vegetables in Cakes! LOL!
I searched high and low for the Ultimate Carrot Cake. But until I bake them and try, I will not know what is the Ultimate Carrot Cake. I enjoy the one sold in Coffee Bean cafes. I used to hang out in Holland Village’s Coffee Bean to enjoy my Carrot Cake with Cappuccino or Latte and a good book.
This morning, I found this recipe in Food Network and saw the many good reviews, so decided to give it a try.
The original recipe called Gigi’s Carrot Cake can be found here. Well, I went through some trouble trying to convert them into metrics because I do not have those standard measurements in ‘cups’ in hand. So it may not turned out to be the perfect recipe like Gigi’s Carrot Cake as I have altered it, somewhat. I also added Cashews to the recipe because I love the rich nutty flavours of Cashews. The cake turn out nice, as a matter of fact. It is moist, fragrant and delicious. And because I didn’t use too much sugar, it is just right. Some cakes use brown sugar but I tried those and found those a little too rich. And I didn’t want my carrot cake to turn out too dark.
This cake is about 3/4 of the original recipe. I believe the original cake might be too much as it would only be my hubby, myself and my helper eating. I don’t think my kids will eat them.. they aren’t into cinnamon scented-vegetable in a cake cakes!
Fad Mom’s Metric Carrot Cake
200g Sugar ( I added 180g only)
1 1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
3/4 tsp Salt
3 large Eggs
180g Grated Carrot
1/2 tsp Vanilla Essence
1/2 tsp Orange Essence
50g Chopped Walnuts
50g Chopped Cashews
Cream butter and sugar till pale and creamy. Add dry ingredients, alternating with the eggs. Mix them well. Add vanilla and orange essence, mixing well. Add grated carrots, beating on medium speed for a few minutes. Fold in the Walnuts and Cashews.
Preheat oven at 180 deg C. Divide batter into two pans or a 9 inch round pan. Baking takes about 40 minutes to an hour more depending on two 8-inch pans or a larger 9 or 10 inch pan. It is advisable to bake in two 8 inch pans actually. I did mine in an 8-inch deep cheesecake pan so the centre part of the cake was still wobbly and it took more than an hour to be fully set, so I tented it with a piece of aluminium foil. see also : Nutty Chocolate Cookie recipe
Remove from oven when the cake leaves sides of the pan or insert a toothpick to make sure it comes out clean and dry, no sticky batter.
Cool the cake on a pan. For me, I sliced the cake into portions and make the Cream Cheese topping separately. This is so that I can keep the cake without the topping in the fridge and it lasts longer without cheese. I kept the cheese in a piping bag and piped out the topping only after I warm the cake before serving.
Cream Cheese Topping
250g Cream Cheese
50g Butter Softened
100g Icing Sugar
4 tsp Lemon Juice
1 tsp Grated Lemon
Cream Cheese and Butter till soft and fluffy. Add Icing Sugar gradually beating well. Add the lemon juice and lastly grated lemon. You can either frost the top of the cake, spread it on when serve or pipe it out on your cut out wedges. see also : Strawberry Tropics Cake (premix) by Betty Crocker