My Ultimate Carrot Cake with Raisin, Walnuts and Cream Cheese Frosting

ULTIMATE CARROT CAKE
RAISINS, WALNUTS & CREAMCHEESE FROSTING
INGREDIENTS
(A) wet ingredients
4 large eggs
180g brown sugar
2tsp vanilla
240ml oil

(B) dry ingredients
260g All purpose flour
1tsp baking soda
1 1/2tsp baking powder
1/4tsp salt
1 1/2tsp cinnamon powder

(C)
340g grated fresh carrot
100g toasted chopped walnut ( for cake & garnish )
1/4cup raisin ( soaked in juice / water )

CREAM CHEESE FROSTING
230g cream cheese, room temperature
Unsalted butter ( i omit butter )
Icing sugar to taste
1tsp vanilla
1tsp lemon juice

* Cream Cheese Frosting: In bowl beat the cream cheese on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.

METHOD:-
* Pre-heated oven 180c.  Grease bottom and side line with grease paper.
* Pre-heated oven toast walnuts 180c for 20mins. Let cool and chop coarsely, set aside.
* Soak raisin in bowl of warm water or juice.
* Peel and finely grate the carrots.
* In a separate bowl whisk Dry Ingrdients (B)
* Wet Ingredients (A) - In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add (A) with a spatula, mix well. With a large rubber spatula fold in the grated carrots and 80% chopped walnuts and 20% for garnishing.
* Bake for 1 hour, no more no less.
* Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
* To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake, garnish with toasted walnuts.
* Cover and refrigerate any leftovers.

Red Velvet Cake with Cream Cheese Frosting ( 1 )

03.01.2017 - Happy New Year to all!! I hope the Rooster year 2017 bring me luck, fortune, love and health all the way until the end and all the way until i die!!  *smile

This is my 1st cake in 2017. :) Has no intention to make red velvet cake actually, but this is my siblings fault *lol..... I was so dying to eat red velvet cake after one of my sister show me her red velvet cake and so i decided to make one all for myself *greedy mode *lol

I was always wanted to bake a Red Velvet whole cake as i did long ago with little cupcakes but i didn't really like the taste perhaps i wasnt good in baking that time.  However, im glad i decided to bake this again and happy that the cake turn out to be perfected.  It was totally taste as good as the one i ate long ago at a cafe.  This cake was super soft, delicious and delicate.  Im glad to pick Jeannietay's Blog recipe, She has an amazing skill and baking recipes, love her blog and all her recipes sharing.   Here is link  red-velvet-cake/

For the frosting, i used Munira Frosting.  ( This blog forgotten to post until today, so sorry if you happen to see 2 red velvet cake post at the same time! :::) :) and this is my 1st Red Velvet Cake

Red Velvet Cake with Creamcheese Frosting ( 2 )

02.04.2017 - Batam.  Who haven't try baking this luxury beautiful spongy and delicious "Red Velvet Cake", its time to get yourself to bake one! This is an easy peasy bake.  I guaranteed will satisfy your craving! Recipe by https://jeannietay.wordpress.com/2015/12/12/red-velvet-cake/  Do adjust the baking temperature.

This is my 2nd Bake, the 2nd was as good as the 1st bake.  ITs all always better and if you see my 1st bake, the decoration and cream is so much different, this definitely looks more neat and clean.  Its also due to the frosting that using more creamcheese instead of whipped cream.

This is a perfect cake for birthday, wedding or served in any occasion. Not only the color so attractive, every bite is magical!

RED VELVET CAKE 

Ingredients;-

80g Cake Flour
10g Dark Coco Powder
12g Corn Flour
1/4 tsp Baking Soda
1/4 tsp Salt

6 Egg Yolks
1tsp Vanilla
1tsp Vinegar
2tsp Red Colouring
70g Corn Oil
100g Fresh Milk

6 Egg Whites
1/4tsp Cream Of Tartar
100g Caster Sugar

JEANNIE TAY FROSTING:-
226g Cream Cheese
80g Icing Sugar
1 1/2cup Rich Bettercreme Cream ( i used Errylady SHINE Road Brand* non-dairy topping whipping cream, the topping already sweeten, so i reduce the amount of icing sugar to the cream ) 
1tsp Vanila

MUNIRA FROSTING:-
70g Cream Cheese
1/4cup Icing Sugar
240ml Rich Bettercreme
Few Drops vanilla

* Beat creamcheese, sugar and vanilla until creamy.  In another mixing bowl, whip whipping cream till thick and mix cheese to combine. I have tried both Frosting, if u like more cream cheese you can pick Jeannie Tay Frosting, if you like less cheese more cream, you can pick Munira Frosting. 

Method:-
* Grease and line bottom 8" round pan ( new pan ), side grease and dusk with flour.
* Pre-heat oven 170c with waterbath.
* Sift 1st 5 dried ingredients and set aside.
* Beat egg whites, sugar and cream of tartar until firm peak and set in the fridge for later use.
* Beat egg yolks until double volumn, Lower speed hand mixer no.1 add in oil slowly and follow with milk, vanilla, vinegar and red colouring, mix to combine.  Add in sifted flour mix well with a hand whisk,
* Add in egg whites separates into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.  
* Pour into baking pan, Bake at 150c 70-80mins until cake is done.  ( i bake at 170c for 1 hour wtih waterbath center oven.  Removed waterbath continue bake lower rack for another 30mins ) Its perfectly cooked.  
* after removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
* allow cake to cool completely before slicing into 3 layers.  Reserved top crust layer for decoration.

Carrot Cake with Cream Cheese Frosting

10.06.2013 - Batam.  Its Deedat 3 years & 4 months old birth-date celebration.  As we celebrating his birth-date every 10th of the month.  So this month, i decided to make him Carrot Cake with cream cheese frosting.  Carrot cake is so easy to make and simply delicious.

I have everything ready at my pantry except for walnuts or pecans.  so i used cashew nuts instead. The taste is just as good as walnuts.

Ingredients :-

1 cup (100 grams) chopped cashewnuts
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract

Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

METHOD:-

Carrot Cake: Preheat oven to 350 degrees F (200 degrees C) and place rack in center of oven. Butter or spray cake pan and line the bottoms of the pan with parchment paper.  If you have a bigger oven, you can eventually use two round - 9 x 2 inch (23 x 5 cm) cake pans and sandwich them together when frosting. My oven is slightly small, so i used 1 pan for this recipe.

Toast the cashewnuts until cooked and browned, let cool and then chop coarsely.

Peel and finely grate the carrots.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).

Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts.

Transfer batter into the pan, bake 25 to 30 minutes or up to 50mins until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

Serves 10 - 12.
Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.