Ultimate carrot cake recipe

This carrot cake is one recipe that had cheered me up. Seeing the carrot specks, miniature fondant carrot, this is a cake looks like just out of Petter Rabbit book. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a tangy and sweet cream cheese frosting. I made this cake before the dark clouds hover over me.

I had been taking the longest break in the kitchen. Nothing I've cook had been turning out well for the past month, not even passing the mediocre "okay". What I had been churning out is beyond edible, always a total yucky mess that ends up chucking into the bin. Worst still, it had been even physically harming - oil splatters and knife cuts, I am lucky I didn't burnt down the kitchen.

I hadn't been writing as often as I should too because nothing I've ate seem to excite me. Eating had been bland and I taste bitter aftertaste even with the sweetest desserts. I've tried eating out more often, spicing food. I explore the comfort section- pizzas, pastas, Indian, Szechuan ma la hotpot, all the carbs, breads and sweets. Nothing happens besides putting on weight. It begins to worry me, that made things even worst, a viral effect and my mood plummeted way down. I shouldn't had say this, I thought I had lost it. Then I stop cooking once and for all. Yes, I still try to cook but only because the food is gonna turn bad if I don't clear the fridge. I hope it's one of those moments that will pass. Waiting patiently until today. I didn't know how it happen but the last few days, I am beginning to feel better. Today, I start running again, everything is turned back on like a click of the key. Finally I am happy being back into the kitchen.

Ultimate carrot cake
Recipe yields two 6 inch cakes or one 9 inch cake
Cake can be frozen, double wrapped in plastic wrap.

3 large eggs, 180g 
180 ml buttermilk
180 ml vegetable oil
250 g white sugar
2 teaspoon vanilla extract
2 teaspoon ground cinnamon
¼ teaspoon salt
250 g all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
280 g shredded carrots
75 g grated coconut
115 g chopped walnuts
225g crushed pineapple with juice

Preheat oven to 175˙C Grease and line pan bottom with greaseproof paper.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. Next, cream the eggs and sugar on the mixer with the paddle attachment until slightly pale then add vanilla and slowly stream in the oil. Pour in the buttermilk. Mix until incorporated.

Fold in the dry ingredients, and combine shredded carrots, coconut, walnuts and pineapple.

Pour batter into prepared two 6 inch pan with bottom lined with greaseproof paper, and bake for ½ hour. Check with toothpick.

Allow to cool for at least 1 hour before frosting.

Cream Cheese Frosting
150g unsalted butter at room temperature
230g sifted, powdered sugar
500g cream cheese at room temperature
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest

Using an electric mixer with the paddle attachment, combine the butter and sugar, beating until smooth and glossy. Add the cream cheese, vanilla extract, lemon zest and mix thoroughly until smooth. Use immediately or cover and refrigerate until needed. Cream cheese frosting lasts 2 weeks in the refrigerator. 

-till next post, ss. 

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