Day: April 1, 2021

Carrot Cake

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Our go-to moist and absolutely delicious carrot cake! It’s easy to put together, perfect for any occasion.

Carrot Cake
(adapted from Natalie’s Killer Carrot cake)
Yields 12 cupcakes or one 2-layer 7” round cake

130g AP Flour (I used SRF)
80g Brown Sugar
40g Castor Sugar
1/2 tsp Baking Powder (I omit)
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 Eggs
140g Vegetable Oil (I used melted butter)
200g Grated Carrots (from 350g carrots; squeeze out juice after grated)
80g Crushed pineapple
40g Raisins
30g Sweetened shredded coconut
50g Walnuts, chopped

Preheat oven to 170 degrees

  1. Whisk together the dry ingredients (first 7 items).
  2. In another bowl whisk together eggs and oil (or melted butter).
  3. Add dry ingredients to wet ingredients, mix until incorporated.
  4. Fold in carrots, pineapples, raisins, coconut and walnuts. Mix well.
  5. Pour in two 7 inch round pans and bake for 35 – 45 minutes, or until a toothpick comes out clean.
  6. Let cool at least 30 minutes before taking out of pan.

Cream Cheese Frosting
yield: enough for this cake

250g Cream Cheese, softened
60g Butter, slightly softened
1 Tbsp Sour cream (I made with 2 Tbsp whipping cream + 1 tsp lemon juice)
2 tsp Corn flour
125g Icing Sugar, sifted

  1. Using your electric mixer fixed with paddle beater, beat cream cheese and sour cream to soften a bit.
  2. Add icing sugar slowly and beat till combined.
  3. Add in butter and continue beating till just combined. Do not over beat else cream will be too soft.

Gula Melaka Chiffon

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Using genuine gula melaka will produce a very fragrant cake. Coconut milk is also use as the flavor combines will with gula melaka. Very traditional taste in a classic cake.

Ingredients:-

6 eggs yolks – I used grade A eggs (65g)
60g corn oil
100g plain flour
1/4 tsp salt
50g coconut milk
50g pure gula melaka

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
60g sugar

Method:

1. Melt gula melaka with coconut milk and a piece of pandas leave. Strain into a large mixing bowl. Add the oil and yolks and mix well.
2. Add sifted flour and mix with a hand whisk until combined. Set aside.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into an 8″ (20cm) tube pan and place it into another seamless pan before placing these into a shallow water bath. Bake at 160C for 90 mins. Water bath should dry up towards the end of the baking time. If not, then remove the water pan and continue to bake until cooked.
6. Invert immediately to cool completely before unmolding.