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!