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Carrot Cake: My Premiere

Fred finally got some time off last Monday to teach me how to make carrot cake. I was told (by his wife…which may be a bit biased but I shall believe her, since he’s the professional & graduated from the ‘notorious’ Freemason cooking school in France) that he makes the BEST carrot cake EVER. 😉

So here are some snippets of my first baking session.

Results: PASS with Distinction. OK lah, A2 lah. Hehe. 😛

Well, this wasn’t set by me…I brought half of the cake to office the next day and ALL my colleagues said it was very nice. OK to be fair, it wasn’t completely my effort…maybe 50% mine & 50% Fred’s. 🙂

Anyway I discovered some things during the session:

  • Waaahhh the amount of sugar used in a cake is…err….well, A LOT! Goodness! Even when we put less than recommended, it was still A LOT. Gosh. OK, less cake for me from now on. 😛
  • I have pretty weak arms. Make 3 more times of this & I’ll surely grow the biceps. But thank God for mom’s mixer. Hehe.
  • Now I know why carrot cakes are expensive. Because the ingredients are not cheap either. The pricey ones are the cream cheese & pecan nuts. The rests are not much but adding them all would come up to quite a sum too. I haven’t done the maths yet but I think the cost for a whole carrot cake is probably around RM35-40.
Now for the recipe. I know you’re just dying to ask me for it, right? Hehe. OK so here it goes:
Ingredients:

A. Vegetable Oil – 320 g
A. Plain Flour – 300 g
A. Bicarbonate Soda – 10 g
A. Sugar – 420 g
A. Eggs – 210 g
A. Salt – 2 g
A. Cinnamon Ground – 9 g
Carrots – 400 g
Pecan nuts – 100 g

1. Mix the “A” ingredients in a mixing machine for 5 minutes.

2. Grate the carrots and chop the nuts, then add them to the mix.

3. Bake at 160°c for 45 minutes. Check to see if the cake is cooked then remove from the oven and allow too cool for 10 minutes in the tin before removing and placing it on a cooling rack.

For the toppings:

Cream cheese  – 400 g
Icing sugar – 150 g
Whip cream – 400 g

1. Mix the cream cheese and icing sugar.

2. Mix the whip cream in a mixing machine until it’s fluffy.

3. Add “1” & “2” together. Mix them thoroughly. Then add some lemon juice and lemon zest.

That’s it. Good luck & let me know how it goes. 🙂

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