top of page
Search

Carrot Cake with Cream Cheese

Carroty Cakeyyyy with Creamy Cheesy. Yeah, I'm going for a different style. I'm going for the cute style, ke ai feng. HAHAHAHA. Anyway, so many Cs in this cake. C to the power of 4. Thx.


One thing about my carrot cake is that the people who eat it normally listens to me after. That's cos the cake is filled with love....and my skin and blood. HAHAHAHAHAHAHA. From grating all the carrots. HAHAHAHAHHAA. I AM SO GROSS. But the cake isn't. That's the only thing I struggle with making carrot cake. hehehe. But you can try this method in case people don't listen to you, feed it to your colleagues/boss/bf/gf/family. HAHAHAHAHAHAHAH. Ok, i really am gross. (Can't believe I need to disclaimer this but obviously there's no skin/blood in my cakes).


This recipe can be made into a layered cake or in a loaf tin. You can make it in an 8" tin or 1 huge loaf tin (which is one I did for this round)

Btw, I took these pics with my porno lights because it's that time of the year for me to whip it out since the sun sets sooooo early these days and will only get worst. Magic of the porno lights, turns night into day. Also, magic of my porno hands, turns carrot into cakeeee.


OKAY ENUFF SAID. WHO ACTUALLY READS WHAT I TYPE. FINE, JUST SCROLLLL ALONG...to the recipe. #harshworld HAHHAHA (but I do dish out useful tips in my rants, hehehe, once in awhile)

Carrot cake batter (with/without my grated skin in it. HAHAHA)
 

Serves: 6-8 pax

Prep time: 35 mins


Carrot Cake

Dry ingredients

180g plain flour

3 tsp cinnamon powder

1 tsp ginger/nutmeg powder

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Zest from 1 orange/lemon

-

3 large eggs

100g brown sugar + 80g white sugar

125g vegetable/grapeseed oil

-

320g carrots (peeled and shredded)

2 handfuls of walnuts


Makes 1 large loaf tin or in an 8" round tin

  1. Preheat oven to 160'c and line your tin with parchment paper.

  2. In a large bowl, shred the carrots finely.

  3. In a medium bowl, combine dry ingredients together (sugar, flour, cinnamon powder, ginger powder, baking powder, baking soda, salt,zest)

  4. In a mixing bowl, using your whisk, beat eggs and sugar together. Then, add in the oil and mix till smooth.

  5. Dump the dry ingredients into the egg mixture, it will be very thick at this point.

  6. With a spatula, fold in the shredded carrots and walnuts till combined.

  7. Pour into your prepared tin and bake till slightly brown and the stick comes out clean.

Cream cheese frosting

250g cream cheese (room temperature, so that it is smooth/easier when you beat it)

4 tbsp icing sugar

1 tbsp lemon juice

1 tsp vanilla extract

  1. In a stand mixer, beat cream cheese and icing sugar together till smooth.

  2. Add in lemon juice and vanilla and beat for another 30secs, till combined.

  3. Set aside until ready to use (if you make it in advance and put it in the fridge, remove to let it warm slightly to room temp for awhile so that it's easier to frost on the cake)

 


bottom of page