Tuesday, June 29, 2010

Carrot & Walnut Cake

Adik aku, Ayu, sibuk la ajak buat cake. Since dah lama tak makan carrot cake, aku pun decided to buat carrot cake. The walnuts aku guna walnuts yang diimport dari Pakistan. Walnuts tu nothing like the one selling kat Bagus. Kalau yang kat Bagus, boleh rasa mcm masuk angin sikit, aku tak suka. I love yg crunchy, bila munch, bunyi macam makan peanuts.

 Carrot & Walnut Cake (source : Allrecipes.com)

I love this recipe sebab carrot cake tu moist sangat. The recipe can be found here. I've made some changes to the original recipe. 

• 4 eggs
• 1 1/4 cup vegetable oil
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups grated carrots
• 1 cup chopped walnuts

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 1 3/4 cups confectioners' sugar (reduced to 1 cup)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in walnuts. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped walnuts. Frost the cooled cake.


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