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The Perfect Carrot Cake

 
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Stefanie
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PostPosted: Sun Mar 29, 2009 11:43 pm    Post subject: The Perfect Carrot Cake Reply with quote

this is a modified version from my friend Mannix, he runs a website called The Lovebite.
It is THE perfect carrot cake to me, not too sweet, moist, fragrant and most of all, satisfying but not too heavy.
The cake remains soft even when placed in the fridge!

CARROT CAKE:
225g grated carrot steeped in 1/2 cup milk for 10 minutes
125g softened butter
1/2 cup canola or sunflower or corn oil
1 cup chinese black sugar (hei tang), about 70cents per pack at asian section in supermarkets
1/2 cup golden syrup
2 eggs
pinch of salt
1/2 cup raisins
1/2 cup chopped walnuts
2 level tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1 cup top flour
2/3 cup self raising flour

Frosting:
325g cream cheese, softened
100g softened butter
1 and 1/2 cup icing sugar, sifted (or less if you like, don't add all at one go)
few drops of citrus fruits oil from Phoon Huat OR zest of 1 orange
1/2 tsp vanilla extract

Line two 8-inch tins with paper.
Preheat oven to 180C.

HOW:
Beat butter with oil, sugar and golden syrup until smooth. Beat in cinnamon, salt, vanilla and eggs.
Gently stir in raisins and walnuts.
Sift in 2 flours, baking powder and baking soda. Fold in. Gently fold in carrots and milk mixture.

Divide between the 2 tins, bake for 35 to 40 minutes or until an inserted toothpick comes out clean. Cool completely before unmoulding.

Meanwhile, for frosting, beat everything together till smooth. Spread some on one cake, top the other cake over and evenly frost the top and sides over. Refrigerate to set the icing,you may stud the top with carrot gummies (from sun lik) or else,more walnuts.
Enjoy!

Pictures on Aunty Lucy's blog,she tried it out.
http://auntyyochana.blogspot.com/2009/03/perfect-carrot-cake.html
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Last edited by Stefanie on Thu Feb 18, 2010 9:30 am; edited 1 time in total
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meowmeow
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PostPosted: Wed Apr 15, 2009 3:21 pm    Post subject: Reply with quote

Can i check the golden syrup, is it the one they used to make mooncake? In a tin form?
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meowmeow
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PostPosted: Fri Apr 17, 2009 8:51 pm    Post subject: Reply with quote

it was a diaster see stars my cake turn out to be like kueh so how? my hubby asked me HOW COME ur carrot cake is brown today.... my gal was worst... she asked me to fry it black black.... coffee
but still its very yummy... very turn off so didn't do the frosting for it.


Last edited by meowmeow on Fri Apr 17, 2009 8:52 pm; edited 1 time in total
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Stefanie
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PostPosted: Fri Apr 17, 2009 8:51 pm    Post subject: Reply with quote

Hi meow meow...I use the brand Lyle's.
Not sure if it is the sort of golden syrup for mooncake...think it might be different.
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meowmeow
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PostPosted: Fri Apr 17, 2009 8:54 pm    Post subject: Reply with quote

oh i will look out for the brand next time. make friends
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zermatt-gal
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PostPosted: Mon Apr 20, 2009 10:42 pm    Post subject: Cake Reply with quote

Thanks for sharing.
My oven does not allow 2 trays at a time. What do you think if I use one tin to do the baking? Thanks.
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Stefanie
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PostPosted: Fri Apr 24, 2009 2:22 pm    Post subject: Reply with quote

Hi Angie...if you use one tin to do the baking, might affect baking time and texture as this is a soft cake.
why not split into 2 tins and bake one at a time, it works too.
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BakerAnn
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PostPosted: Sat May 09, 2009 12:26 am    Post subject: Reply with quote

Can I substitute milk with orange juice instead? For golden syrup, can I use maple syrup?
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Stefanie
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PostPosted: Sat May 09, 2009 3:14 pm    Post subject: Reply with quote

Baker Ann, I'm afraid not because orange juice is acidic hence it will completely change the texture and the consistency of the cake.

While maple syrup is delicious,it has a strong flavour of its own and when combined with the carrot and spices, I don't know if it will be the same taste!
Although the combination sounds quite yummy,Maple Carrot cake...hmmm...
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meowmeow
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PostPosted: Mon May 11, 2009 2:30 pm    Post subject: Reply with quote

Hi.. can i check with you, i saw aunty yochana made a banana cake that look like this cake, is it possible to replace the carrot with banana?

Oh ya, i finally know why it look like kueh...... see stars
i grated the carrot too fine..
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Stefanie
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PostPosted: Mon May 11, 2009 4:00 pm    Post subject: Reply with quote

meowmeow,it doesn't mean that if the cakes look alike means you can substitute ingredients accordingly!

I suggest you follow each recipe you encounter without making too much of a major adjustment!
Very Happy

grate the carrot coarsely...too fine will produce kueh.
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saladbaby
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PostPosted: Sun May 17, 2009 8:50 pm    Post subject: Reply with quote

i tried this out and my mom said it was too moist hmm...



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meowmeow
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PostPosted: Mon May 18, 2009 2:22 pm    Post subject: Reply with quote

sad sorry.. its just a thought. But i really love the moist texture. just like the one i had in US few yrs back... hard to find such texture in local.
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Stefanie
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PostPosted: Wed May 20, 2009 9:17 pm    Post subject: Reply with quote

Hi salad baby,this cake was made in mind that it will stay refrigerated with the cream cheese frosting hence it needs to be softer as the texture will be just right when refrigerated.
Try eating it after you place it in the fridge! Very Happy

Meowmeow...your own adjustments to a recipe is great! However since baking is a science,I would not try to change too much in case the whole texture and taste is altered.
island
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mummybee
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PostPosted: Sat Jul 11, 2009 9:53 am    Post subject: Reply with quote

I must say the pix of carrot cake is great. Making me hungry already.

As husband loves carrot cake, I will try the recipe with my son next week.
Will let u know the outcome
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