Monday, April 29, 2013

American Carrot Cake with Cream Cheese Frosting

You might not believe, before this bake, I had never tasted the American Carrot cake  although this is one of the popular cake here.  If anyone talked about carrot cake, first thing struck me would be Chinese Carrot cake as I couldn't image how the chemistry reaction of the carrot and batter would turn up after baking.  One thing for sure was I had no desire to try out previously.    

Because of my daughter's craving, I decided to give this cake a try. After browsing through some of the blog posts, I decided to adopt the recipe from Nasi Lemak Lover since she highly recommended it. As American cake tends to be denser and heavier in texture, it's not my cup of tea. However, my daughter and her friends quite liked it. Although the texture was dense, this cake actuall was quite moist.

Here is the recipe for this Amercian Carrot Cake.  A slight modification from Nasi Lemak Lover's.   Cheer!

Cake Ingredients (make TWO 2"x6" loaf pans):
  • 130g cake flour
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp cinnamon powder
  • 80g caster sugar
  • 80g brown sugar
  • 1/2tsp salt
  • 150g finely shredded carrots
  • 100g corn oil
  • 1/2tsp vanilla extract
  • 2 eggs, lightly beaten
  • 80g walnut, chopped 

1. Sift flour, 
baking powder and baking soda and cinnamon in a mixing bowl.
2. Add in caster & brown sugar and then salt.  Stir well.
3. Add in carrots, corn oil, vanilla extract and egg, beat for few minutes till mixture well combined.
4. Add in walnut and dried fruits, mix well.
5. Pour in a greased and line baking pan, bake at pre-heated oven 175c for 40mins.
6. Cool on a wire rack and slice horizontal into 3.
7. Apply cream cheese frosting (refer to below for recipe) in between each slice and last cover the top with remaining frosting.  Decor as desired.

Cream Cheese frosting
  • 150g cream cheese, at room temperature
  • 40g butter, at room temperature
  • 70g icing sugar, sifted
  • 1tbsp lemon juices
  • Finely grated lemon zest from 1 lemon
1. Beat cream cheese and butter till light and creamy (abt 3 minutes).
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.
4. Store in fridge for later use.


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