Sunday, June 17, 2018

The Best Carrot Cake Ever

Dah few days aku mengidam nak makan carrot cake. On the day yang aku teringin nak makan carrot cake tu, Iman texted me, she said she wants to eat carrot cake. Macam janji pulak. Maybe she misses her mama, ingat mama, ingat cake. Hahaha

Anyway, kalau google the best carrot cake, macam2 recipe keluar. Semua orang mengaku their carrot cake is the best. Satu hal pulak aku nak kena mencari the best among the best. I decided on iambaker recipe sebab her recipes so far, never failed me. But of course, kena tweak a bit.

The Best Carrot Cake


1/2 cup white sugar

1/2 cup brown sugar

1 1/4 cup vegetable oil

3 large eggs, at room temperature

1 tsp. pure vanilla extract

2 1/2 cup all-purpose flour

2 tsp. ground cinnamon

1/4 tsp. nutmeg

2 tsp. baking soda

1 1/2 tsp. salt

1 cuo raisins

1 cup roughly chopped walnuts

2 1/4 c grated carrots

1/2 cup canned pineapple, diced


Heat the oven to 350°F.

Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.

Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.

In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)

With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)

Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.

Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!

Allow the cakes to cool completely on a wire rack.

Cover in cream cheese frosting

Monday, June 11, 2018

Fresh Strawberry Cake

Someone gave fresh strawberries beberapa bekas. Unfortunately, the strawberries dah mushy. I had no choice but to bake a cake with it. Nak cari strawberry cake recipe yg sedap, susah betul. Kebanyakan recipes guna white cake mix. I ended up with this recipe from geniuskitchen sebab dia guna unsweetened mashed fresh strawberries for her cake. That's what i want. 

Fresh Strawberry Cake



2 1⁄4 cups  sifted cake flour (I used self raising flour. I didnt double the flour for this recipe. It works well! Alhamdulillah)

1⁄4 teaspoon salt

1 teaspoons baking powder

1 cup butter

1  cup sugar

4  large eggs

1  teaspoon vanilla

1 1/2 cup  fresh crushed strawberry, unsweetened


Preheat oven to 350 degrees F.

FOR CAKE: Sift together: flour, salt, and baking powder.

In a separate bowl, combine butter, sugar, eggs, and vanilla.

Beat for a total of 3 minutes, scrapping the sides of the bowl.

Then add flour mixture to creamed mixture, alternating with strawberries.

Beat for two minutes.

Pour batter into a 9 -inch round greased and floured cake pan.

Bake in pre-heated oven for 25-30 minutes, or until cake tests done.

Turn out on to wire cooling racks to cool.

Wednesday, June 6, 2018

Blueberry Lemon Yoghurt Cake

Lamanya aku tak update blog. Rindu zaman yg tak boleh hidup tanpa menulis dulu. Sekarang lagi senang upload dalam fb or instagram. But seksa nak kena scroll balik the postings bila nak refer recipes. Ok la. Kita cuba balik ke blogging. Hopefully aku boleh istiqomah. Hehe

Recipe ni aku ambik from recipetineats. It's simple enough that, tutup mata pun boleh buat. Ni recipe main campak2 je but it works. Serious sedap cake ni. Worth the effort.

Bluberry Lemon Yoghurt Cake

  • 375 g / 12 oz blueberries, fresh , divided (3 punnets) (Note 1 for frozen)
  • 1 tbsp plain flour (all purpose flour)
  • 3/4 cups caster / superfine (original recipe calls for 1 1/4C)
  • 2/3 cup / 165ml vegetable or canola oil
  • 2 eggs
  • 1 ½ tbsp grated lemon rind
  • ¼ cup / 65 ml lemon juice
  • 1 cup / 250 g plain yoghurt (I use Greek)
  • 2 ¼ cups / 335g plain flour (all purpose flour)
  • 4 tsp baking powder (i used 1 1/2 tsp baking soda)
  • Pinch of salt (ni sangat penting. Aku terlupa nak letak.. Huhuhu.. Alhamdulillah it turned out to be good still)
  1. Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
  2. Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
  3. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
  4. Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
  5. Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
  6. Sprinkle with icing sugar (powdered sugar). Serve!

      Saturday, October 21, 2017

      Orange Butter Cake

      Teringat sangat nak makan orange cake. Especially bila tengok zmin (classmate masa kat ssp dulu) asyik bake orange cake je. Walaupun  I don't feel really well, still paksa jugak diri to bake.

      Setelah Puasa menggoogle, I decided on this recipe, with a little tweaking, as always.

      Orange butter cake 

      250 gram salted butter – room temperature
      100 gram sugar
      270 gram self raising flour
      4 large eggs
      Zest of an orange
      100ml of freshly squeezed  orange juice 

      1. Grease and line an 8” round baking pan. Preheat oven to 350 degree F.
      2. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the orange zest.
      3. Slow down the mixer and slowly add in the flour. Finally stir in orange juice. Mix until well combined.
      4. Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
      5. Bake for 50-55 minutes or until cooked through when tested with a skewer.

      Sunday, October 8, 2017

      Kentucky Butter Cake Version 2

      Oleh kerana baru2 ni borong French butter banyak from Hero, maka, kena la merajinkan diri buat kek kan. Kang ada orang mengamuk and buang those butter, tak ke haru.. Hehe..

      Since I am no longer an avid Baker, kena cari recipe yg simple je, yg this makcik can digest and siap kan within 30 mins. Google punya Google, I stumbled upon this recipe again. I did bake this recipe few months /years ago. This time aku decided to make some alteration to the original recipe.

      Kentucky Butter Cake
      2 1/2 cups flour
      1 cups white sugar
      1 teaspoon baking powder
      1 teaspoon baking soda
      1 cup buttermilk
      250gram salted butter
      2 teaspoons vanilla extract
      4 eggs
      1/2 cup white sugar
      1/3 cup butter
      1/4 cup water
      2 teaspoons vanilla extract


      Preheat oven to 325 degrees F (160 degrees C).
      Grease and flour a 10 inch pan (I did not use a bundt pan because sometimes it'd hard to take the cake out from it)
      In a large bowl, mix the flour with the baking soda and baking powder.

      In a mixer, beat the sugar, vanilla and butter for 3 minutes until light and fluffy at medium speed. Add the eggs, one at a time, beat until well blended. Alternate between buttermilk and flour mixture in 3 addition, and beat for another 1 min in high speed. Pour batter into prepared pan.

      Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

      To Make Butter Sauce:

      In a saucepan combine the remaining 1/2 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

      Friday, September 1, 2017

      Date cake

      Lepas Ramadan, kurma memang tak laku especially yg dry ones. Semalam kemas peti sejuk, sayang nak buang kurma sebab it's super food. Maka, terpaksa la aku gagahkan jugak diri menggoogle recipe kek kurma. After reading the reviews, aku jatuh hati pada kek ni. And true enough, the taste, masya Allah... So good!

      1 1/2 cups water
      1  cup raisins
      1 cup dates, pitted and chopped
      1 teaspoon baking soda
      1/2 cup butter
      1/2 cup white sugar
      2 eggs
      1 teaspoon vanilla extract
      1 1/2 cups all-purpose flour
      1/4 teaspoon salt
      4 tablespoons butter
      1/3 cup brown sugar
      2 tablespoons heavy cream (I used milk)
      1/2 cup chopped walnuts

      1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 X 9 inch square pan.

       In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside, cool it a bit. 

      In a large bowl, cream together 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.

      Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.

      Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving

      This cake is so worth it!

      Wednesday, August 16, 2017

      Bulgogi Chicken

      Lunch tadi, aku pegi to a Korean restaurant kat Ampang Point. Mina suggested bulgogi chicken. Sedap sangat! Tapi a  a bit oily for my taste. So tadi balik  I rumah, aku terus google the recipe sebab nak masak for dinner. Masya Allah... sedap! Iman pun suka sangat. Makan dengan beras pendek (beras jepun).

      Chicken Bulgogi
      1kg isi ayam - hiris kecil (saya guna 1 ekor ayam 1.6kg, potong 20)
      3 labu  bawang besar - potong 8
      3 tangkai daun bawang - potong panjang
      2 sudu besar bawang putih tumbuk
      2 sudu besar minyak masak

      Bahan B
      2 sudu besar halia tumbuk
      3 sudu besar gochujang
      2 sudu besar gula perang
      2 sudu besar madu
      4 sudu besar kicap cair/kicap soup korea
      2 sudu besar minyak bijan
      2 sudu besar chili flakes (gochugaru)
      1 sudu besar serbuk lada hitam
      1 sudu besar bijan yg disangai (untuk hiasan)

      1. Campurkan bahan B dan ayam. perap ayam selama 3 jam didalam peti.
      2. Panaskan minyak, masukkan bawang hingga 3/4 garing. Kemudian, masukkan ayam. Masak ayam sehingga garing dan kering. Masukkan daun bawang dan bijan.
      3. Makan dengan nasi panas! Sedap!

      Note : Aku tak masukkan garam sebab dah cukup masin.

      Tuesday, March 21, 2017

      Butter Cake, soft and fluffy

      Kalau tengok Cara buat, macam malas je sebab Kena whisk egg whites. But, if you do it, you will be surprised how that simple step can totally revamp how your butter cake taste like.

      Butter Cake (mrs ng SK)
      From domesticgoddesswannabe
      Serves 8

      250g Salted Butter, room temperature
      4 egg yolks
      150g caster sugar
      200g self-raising flour, sifted
      100ml fresh milk
      1 teaspoon vanilla extract
      4 egg whites
      50g caster sugar

      In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

      Add the egg yolks, one a time and beat it in before adding the next.

      Beat in the vanilla extract. Fold in half the flour.
      Add the milk and mix. Add the remaining flour and fold until just incorporated.

      Scrape the bowl and give the batter one final mix. Set this aside.

      In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

      Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.Pour this into a lined and greased 8×8-inch baking pan.

      Bake at 170°C for 45 minutes.When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

      Cut into slices and enjoy!

      Thursday, June 23, 2016

      Daging Masak Itam Nasik Kandar

      I love this diah. Rasa macam yang dijual di Dharbar/Durbar. Kat Melawati dulu ada kedai mamak nama Durbar. Kalau weekend, memang seksa nak cari tempat duduk for breakfast. Sadly, lepas ada Deen Nasik Kandar kat sebelah dia, Durbar terus merosot. Lama2 tutup. I missed their roti canai and daging kicap. Superb!

      Daging Masak Itam Nasik Kandar
      Recipe asal : Mamak Haji
      Bahan-bahan :
      1 kg  Daging (dipotong hiris mengikut urat daging jadikan 14 keping). 2 biji  Bawang labu besar  belah dua memanjang , dihiris
      100 gm Rempah kari Daging ( dari bungkusan 250gm). 1/2 sudu kecil (tsp) serbuk Jintan Putih.
      1/2 sudu kecil Serbuk (tsp)  Jintan Manis
      1/2  sudu kecil (tsp) Serbuk Kas-kas ( tidak kemestian). 1 sudu kecil (tsp) Garam Masala optional.
      100gm serbuk cili
      4 sudu besar (tbsp) sos cili.
      2 sudu besar (tbsp) sos tomato.
      1 sudu besar (tbsp) gula pasir.
      7 sudu besar (tbsp) Kicap Pekat Mee (tamim amat sesuai)
      Garam secukup rasa.

      Bahan untuk kisar / Tumis:
      2 biji bawang labu besar dikisar
      2 sudu besar pes halia bawang putih.  1 batang serai di ketuk di pangkal.  2 helai daun pandan di potong 3" .  3 tangkai daun kari.
      2 batang Kayu manis, 5 biji pelaga + 4 bunga lawang + 8 cengkih.
      2 senduk Minyak masak.

      1. Panaskan kuali dan masukan minyak masak. Bila minyak panas, masukan campuran 4 sekawan , daun pandan,  dan serai. Goreng hingga bau harum.
      2. Masukan hirisan bawang kacau sehingga keemasan.
      3.Masukan pes halia bawang putih , dikuti dengan bawang kisar. Tumis sehingga bau harum.
      4. Masukan serbuk cili. Kacau sebentar.
      5. Masukkan daging, sos tomato Dan Cili, kicap serta rempah kari. Masak sehingga daging empuk. Masukkan garam Dan gula serta Cili hijau, Cili merah, tomato Dan sedikit daun ketumbar.

      Saturday, June 11, 2016

      Chocolate Creamcheese Cake

      A slice of sin. Thats best to describe this cake. It's the best ever chocolate cream cheese cake I've ever tasted. Memang sedap, boleh nangis sebab terlalu sedap. Err... description aku melampau ke? Hahahaha.. tak tipu. Serious. But very important to keep the cake chilled for at least 24 hours. Lepas 24 jam baru makan. Bawak tissue banyak2, nangis tepi pinggan sambil tunggu 24 jam tu ye. Hahahaha

      Chocolate cream cheese cake


      • 1 1/2 cup graham cracker crumbs
      • 1 tablespoon sugar
      • 1/4 cup butter, melted
      • FILLING:
      • 4 packages (8 ounces each) cream cheese, softened
      • 1-1/3 cups sugar
      • 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled (I used cadbury dark cooking chocolate 70% cacao)
      • 1/4 cup baking cocoa (I used valhorna)
      • 4 large eggs, lightly beaten
      • GANACHE:
      • 2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips (I used cadbury dark cooking chocolate 70% cacao)
      • 1/2 cup heavy whipping cream (I didn't have any, I susbtituted with evaporated milk)
      • 1 tablespoon sugar (I omitted this)

      1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
      2. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
      3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
      4. Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
      5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
      6. Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set. Yield: 16 servings.

      Friday, May 27, 2016

      Banana Walnut Cake

      Ok. Ni recipe campak2 and turned out to be sangat sedap according to my hubby yg fussy about his cakes. Aku malas nak menaip recipe Tapi in case next time dia mintak, Senang aku nak godek recipe kat Sini. Hehe...

      250gram french butter
      1 cup of caster sugar
      2 large eggs
      1/2 cup of milk
      1 1/2 cup of mashed banana (I used dole)
      2 tbs ground almond
      1 tbs vanilla essence
      2 cups self raising flour
      1/2 cup of chopped walnut

      1. Beat butter and sugar til fluffy
      2. Add egg and beat until incorporate.
      3. Add vanilla, milk and mashed banana. Mix well
      4. Add flour and ground almond. Mix well. Add walnut and fold.
      5. Pour in a 9" pan, bake at 180 degree celcius for 50~60 minutes.

      Tuesday, March 1, 2016

      Black Bottom Banana Bars

      I love anything banana. Err... actually, thats not true. Banana supply is in abundance at home because hubby suka banana. Kalau nak diet, memang Bagus sebab 2 banana in the morning gives you enough energy to last til lunch.

      Iffah pulak for the past few days asyik pester mama dia to bake someth8ling for her classmates. Maka, terpaksa la aku gagahkan diri utk bake. This is the 2nd time aku guna this recipe from Asyik Lupa je nak update kat Sini.


      1 cup butter, softened (salted)
      1 cup sugar
      2 egg
      2 teaspoon vanilla extract
      3 cups mashed ripe bananas (about 7 medium berangan)
      3 cups all-purpose flour
      2 teaspoon baking powder
      2 teaspoon baking soda
      1/2 cup baking cocoa
      1/4 cup milk


      1.In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda; add to creamed mixture and mix well.

      2.Divide batter in half. Add cocoa to half; spread into a greased 12x12inch. baking pan. Spoon remaining batter on top and swirl with a knife.

      3.Bake at 350° for 25-35 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack. 

      Wednesday, January 20, 2016

      Korean Cooking Class

      Finally! Mina,  my korean sister in law decided to bukak korean cooking class.  Ni authentic korean food cooked by korean tau.  Haaa...  Sesapa yg berminat,  sila la telepon dia. 


      Date : 6/2/2016
      Venue : D'Pine Condo, Taman Cempaka (dekat dengan LRT cempaka)
      Time : 10am

      Menu : Toppoki (spicy rice cake) and Yachae Tigim (Fried Veges)

      Fee : RM80

      Contact : 0123050699 /Mina

      Monday, January 18, 2016

      Apple Cake

      Urgh! Malas betul nak bake nowadays.  Once in a blue moon,  i would try out a new recipe.  Well,  on Saturday lepas,  the once in a blue moon happened. 

      I love this apple cake sebab aku tak perlu guna mixer, and preparation time is only 10 mins.  Aku baked using bundt pan,  so grease pan je la.  Senang kerja. 


      2 large eggs
      1 cup veg oil (beat with eggs until foamy), add

      1cup brown sugar
      1 tsp vanilla (mix together), then add
      2 cups flour
      2 tsp cinnamon
      1 tsp salt
      1 tsp baking soda (mix all together) add
      4 cups thinly peeled and sliced apples (about 4 – I use Granny Smith)

      1 - 8oz pkg cream cheese, softened
      3 TBL melted butter
      1 tsp vanilla
      1 cups powdered sugar


      Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.

      Add vegetable oil to eggs in mixer and beat until foamy.

      Add the sugar and vanilla and mix.

      Add the flour, cinnamon, salt and baking soda.Mix together.

      Add thinly sliced apples by folding in with a spatula.The batter will be very thick.Bake for 40-50 minutes.

      Sunday, November 15, 2015

      Berries Yoghurt Bundt Cake

      Come Saturday, I will need to crack my head, thinking what to bake to bring to our tafsir class. The good part is that, I can try new recipes! Walaupun kadang2 it will take me more than 1/2 a day of googling, and reading recipes.

      Hari ni aku decided to cari cake yg menggunakan yoghurt sebab dalam peti ada satu tub yoghurt yg belum digunakan. And of course, dah expired! Hahaha.. Yes, I normally baked using expired yoghurt dlm peti sebab takmau membazir.

      Berry Yoghurt Bundt Cake



      2¼ cups all-purpose flour
      1 tsp baking soda
      1/2 tsp baking powder
      2 tbs of lemon juice
      Zest of 1 lemon
      1 cup butter, softened
      1 cup sugar
      3 eggs
      3/4 cup yoghurt
      2 cups fresh raspberries/mixed berries
      3 tablespoons flour

      Raspberry Frosting

      4 oz cream cheese (half of an 8 oz package), softened
      2 tbs seedless raspberry jam or preserves
      1/2 cup powdered sugar
      3 tablespoons milk


      Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.

      In a large bowl, mix together 2¼ cups flour, baking soda, baking powder and zest from lemon.

      In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice.

      Add to flour mixture, then mix in yogurt.In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter.

      Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).

      Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting.

      Frosting instructions:

      In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.