Carrot cake

Carrot cake ini saya buat minggu lepas tapi hari ni baru sempat update.

Hujung minggu ni Perth dan seluruh Western Australia (WA) bercuti mulai Sabtu hingga Isnin sempena Foundation Day. Bila mood bercuti, rasa macam nak bercuti jugaklah.. tapi kami tak ke mana-mana, cuma berjalan-jalan di sekitar bandar sahaja.

Jom tengok gambar dan resepi apa yang saya gunakan, mana tahu ada yang berminat nak mencubanya.

Icing agak comot kerana cream cheese lambat lembut disebabkan suhu yang sejuk musim ini :p

Tekstur kek yang padat dengan carrot dan walnut!

Makan sepotong pun dah kenyang

Bila kenyang, mata pun dah tak boleh nak fokus :)

Source: http://www.taste.com.au/recipes/15406/carrot+cake

Ingredients

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 cup crushed walnut (saya tambah)

1/2 cup (80g) brown sugar

3/4 cup (185ml) oil

1/2 cup (125ml) golden syrup (saya cuma letak 1/4 cup)

3 eggs

1 tsp vanilla essence

Icing

250g spreadable cream cheese

1/2 cup (80g) icing sugar

1/2 tsp vanilla essence

Method

Step 1

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.

Step 2

Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

Step 3

Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot and walnut.

Step 4

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.

Step 5

To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

Step 6

Spread the icing over the cake.