Two layers carrot cake

Love it.

Recipe and method adapted by Joy of Baking.

10-12 servings

• 1 cup (100 grams) pecans or walnuts 
• ¾ pound (340 grams) raw carrots (about 2 ½ cups finely grated) 
• 2 cups (260 grams) all-purpose flour
• 1 teaspoon baking soda 
• 1½ teaspoons baking powder 
• ½ teaspoon salt 
• 1½ teaspoons ground cinnamon 4 large eggs 
• 1½ cups (300 grams) granulated white sugar 
• 1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil) 
• 2 teaspoons pure vanilla extract 

Method:

• Preheat oven to 180°C and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 
• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. 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. 
• Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or 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. 

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. 

Carrot cake with cream cheese frosting

YeeHaw! Now I can enjoy my homemade luscious carrot cake anytime!

Recipe and method adapted by Laura Vitale

For 8 servings.

Ingredients:

• 1 ¼ cup & 1 Tbsp of All Purpose Flour 
• ½ cup of Sugar 
• ¼ cup of Brown Sugar 
• 1 tsp of Baking Soda 
• 2 tsp of Cinnamon 
• ½ tsp of Salt 
• ¼ tsp of Nutmeg 
• ¾ cup of Vegetable Oil 
• 2 Eggs 
• 1 Tbsp of Vanilla Extract 
• 1 tsp of Grated Orange Zest (Use the grater to grate some of the orange's skin)
• 1 ½ cups of Shredded Carrots 
• ½ cup of Raisins 

Method:

• Preheat your oven to 170 degrees. 
• Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside. (Or use a brush to grease the pan if you doesn't have the spray)
• In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour. 
• In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins and mix until they are well incorporated through the batter. 
• Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean. 
• When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack. 
• Once the cake is completely cooled, make the frosting by simply mixing all of the ingredients together until you get a nice thick frosting. If you need to, add a little more water by the teaspoonful to get a spreadable frosting consistency. 
•  Adorn the cake with that incredible cream cheese frosting and let it set for a few minutes until the frosting begins to harden.

Toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.

That's it.

Pour the batter into baking pan

Ding ding... it's done!

Wait for the carrot cake to cool completely before we apply the cream cheese frosting.

Side note: Newbies, you can get a kg of cream cheese over at Phoon Huat for only $10 or 11. It's much more cheaper then supermarket selling a small tub for few dollars. The branch at Holland village is good. They are also selling a kg of butter too. Should go and explore. :)

Ingredients for the frosting:

• 3 oz of cream cheese at room temperature
• ¼ cup of unsalted butter at room temperature
• 2 cups of powdered sugar
• 1 tbsp of water
• 1 teaspoon of vanilla extract
• ¼ teaspoon of ground cinnamon

Method:

• Simply just add everything and mix until you get a nice thick frosting.

Creamy cheesy

Yeah! The cake are completely coooooooled. Let's apply the frosting.

Chomp!

Enjoy!