Carrot cake

Carrot cake

Make 6 inches cake

Ingredients
90g .................................. Eggs
80g .................................  All purpose flour
0.4g ................................  Baking soda
1.2g .................................. Baking powder
2g ...................................  Cinnamon powder
......................................... A pinch of salt
75g ...............................     Vegetable oil (I use corn oil)
150g ..................................Light brown sugar
95g ..................................  Carrot, grated
30g ................................... Walnut, coarsely chopped


Cream cheese Frosting
100g ................................. Butter, soft
225g ...............................   Cream cheese
120g ...............................   Icing sugar
½ tsp .............................   Vanilla extract



Preheat the oven to 180°C

Lightly butter 6-inch cake pans. Line the pan with a round of parchment paper.

Sift together the flour, baking soda, baking powder, cinnamon, and salt.

Whip the eggs and sugar until light (not ribbon), then slowly pour the oil into the whipped egg, beat until combine.

Fold the flour mixture into the egg mixture, then fold in the carrot and walnuts.

Pour the batter into the prepared pan.

Bake for 45-50 minutes. Test with a skewer for doneness.

Remove from the oven and let the cakes rest for 10 minutes before turning the cake out of the pans, let it cool on a wire rack.

Make the cream cheese frosting by beating butter and cream cheese together until soft, sift the icing sugar into the bowl, beat until the frosting is light and fluffy.

When the cake is cool, sandwich the halves together with about a third of the frosting. Using the rest to cover the top and sides of the cake and decorate the cake with walnut.



http://dailydelicious.blogspot.sg/2012/10/carrot-cake-easy-lazy-cake.html