Carrot Cake (with Cheese Frosting)

Here's a very easy-to-make tasty carrot cake that I made for someone's birthday.
The only tough part is preparing the ingredients as the grating of carrots takes pretty much efforts and time.
Other steps are basically just whipping all together with an electric mixer XD


If you want a healthier choice, omit the cheese frosting and it will still taste as good!


In this demo, I baked 2 times for this measurement as I only have 1 square pan. And I actually used 1 part of the cake, halve it & create a rectangular cake rather than a square one as a birthday cake. The other part that I baked second time was "topless", without the cream frosting and my family loves it too! :)

Carrot Cake Ingredients:

• 2 cups sugar
• 2 cups all-purpose flour (plus more for pan)
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 1½ cup vegetable oil
• 4 eggs
• 3 cups grated carrots
• ½ cup mashed pineapple
• 1½ cup walnuts (chopped)

Cheese Frosting Ingredients:

• 16 oz cream cheese
• ½ cup unsalted butter (plus more for pan)
• 25g powdered sugar
• 1 tsp vanilla extract

Line the bottom of the 7" pans with parchment paper. Then grease the paper and dust it with flour.
Preheat the oven to 180°C.

Step 1: Combine the sugar, flour, baking soda, cinnamon, and salt in a mixing bowl. Set aside.

Step 2: Beat the eggs and vegetable oil in another mixing bowl, using a mixer, whisk till smooth & fluffy.

Step 3: Sift in all the pre-mixed dry ingredients into the egg mixture. Continue to whisk well.

Step 4: Add in grated carrots, mashed pineapples and chopped walnuts. Mix thoroughly.

Step 5: Pour batter into baking tray, bake for 30mins. When done, cool the cake for 10mins before removing.

I trimmed the edges of the cake before proceeding...

Steps to make Cream Frosting
1) Set cream cheese at room temperature and whisk it in a mixing bowl. Add lemon juice and vanilla extract and whisk till creamy.

2) Gradually add in tablespoon by tablespoon of the powdered sugar till the consistency of a frosting cream has reached.

3) Spread the cream onto one side of each piece of the halved cake. Sandwiched them together and cover the entire cake with more cream cheese frosting. And you are done!

 

Well, because it is meant to be a birthday cake for someone ^^, so I combined my other recipe - the langue de chat for the decorations. Kinda a little messy, still trying to improve on my cake decorating skills though. HAHA!

Almond London Cookies

Almond London Cookies

Chinese New Year is here again! And yes, as usual will be busy in the kitchen whipping up goodies for this festive. This year, can't miss out Kuih Bangkit, I made a slight variation in aesthetic-wise by adding green coloring to highlight the presence of pandan in the cookies. :)
And this year, a NEW recipe I tried as well, the Almond London Cookies! These cookies can be an all-time-favorite for all due to the mouth-watering chocolate coating and especially the nibble-size cupcake look. Yet, super duper easy to make! Here's how~!

Ingredients: (Recipe yearns approx 50-60)

• 125g unsalted butter
• 75g icing sugar (sifted)
• 1 egg yolk (you can use the whites for royal icing or macarons!)
• 225g plain flour (sifted)
• 150g ground almonds / *Variation: plus 200g chopped almonds
• 1 teaspoon almond essence
• 450g dark chocolate

Steps:

Preheat oven to 170°C.

1) Using an electric whisk, cream butter and sugar till light ad fluffy.

2) Beat egg yolk and almond essence into batter till light pale yellow.

3) Add in sifted plain flour, fold well into a dough. (if too wet, may add in a bit more flour)

*Variation: May add chopped almonds into batter for a crunchier texture.

4) Pinch marble-size dough and roll into balls. Line balls of dough onto baking sheet on baking tray.

5) Bake 170°C for 20mins-25mins. Place baked cookies on tray to cool.

 

6) While cooling the cookies, line paper cups & melt dark chocolate in microwave. Divide each sessions to 20secs so that you won't burn the chocolate. I did an approx 2-3 sessions to melt the dark chocolates.

TIPS: I also added little coating milk chocolate (ratio of 1:5) to yearn a smoother flowing chocolate for easy pouring.

7) Using a teaspoon, drizzle some chocolate into base of each paper cases. Next, place each paper cases with a cookie.

8) Cover the cookies with more chocolate and sprinkle ground almonds on top.

9) Let chocolate sit to harden or you may chill in refrigerator for 5mins.

TADA! SERVE!

HAPPY PROSPEROUS RABBIT YEAR 2011!!!