Kali ni sy cuba buat carrot cake.. yg ni buat pakai cake mix dan tak payah nak kacau pakai mixer.. tu yg laju je nak buat. tp kalau nak cuba, boleh la tengok resepi kat bawah tu.. sama gak tak pakai mixer kan? bezanya sy tak letak icing sbb tak minat. dah la kek manis, icing manis lg isskk.. tp kalau buat kek coklat lain pulak kena lah letak choc topping baru best.. biasanya kalau sy nak letak topping, sy akan buat kek tu kurang manis supaya bila makan tak la muak sbb terlalu manis. dan kalau nak laju abiskan kek coklat, sy akan tabur dessicated coconut jd mcm lamington. try la.. sedappp..
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| comot sikit sbb letak bedak.. eh tepung la |
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| sesuai dimakan petang2 sambil minum teh panas dengan kawan baik, cik kymba. cik kymba makan friskies je :p |
- Olive oil, to grease
- 2 (about 300g) carrots
- 1 cup (150g) self-raising flour
- 1/2 cup (75g) plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 cup (80g) brown sugar
- 3/4 cup (185ml) oil
- 1/2 cup (125ml) golden syrup
- 3 eggs
- 1 tsp vanilla essence
Icing
- 250g spreadable cream cheese
- 1/2 cup (80g) icing sugar
- 1/2 tsp vanilla essence
Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
Spread the icing over the cake.
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