My Carrot Cake

I am obses with this super flexible fruit/veggie. It is flexible because it can be made into different types of food: juice, main dish (buat sayur tumis, makan ngan nasi) and dessert.

I think no other fruits can beat carrots.

I love carrot cake. To buy them from bakery...it is quite expensive, plus I don't trust the taste - too much additional stuffs (raisins etc). So better bake my own.

So here is the recipe should you want to try.

1 cup corn oil (I just use Naturel oil)

1 cup caster sugar or 1/2 caster and 1/2 dark brown sugar

2 cups of self-raising flour - sifted

3 eggs

3-4 carrots - finely shredded and squeezed (don't want the juice)

zest and juice of an orange

1 teaspoon of ground cinnamon

1 teaspoon vanilla essence

optional: add in dried fruits or chopped walnuts

Method:

1. Beat oil, sugar, eggs, essence, cinnamon, zest and juice until light and fluffy.
2. Add in other ingredients and mix well.
3. Bake in oven preheated oven for 45 mins - 1 hour. Check your cake with a cake tester. The cake is cooked if the tester comes out clean.

The cake tastes better after a few days, not freshly baked for the ingredients will need more time to blend in together after baked. Store the cake in an air-tight container, in the fridge. Once you are ready to eat the cake, make this yummy cream cheese frosting.

1/2 cup unsalted butter

250gm cream cheese

1 1/2 to 2 cups icing sugar - sifted

Beat the butter and cheese until smooth and creamy. Add in sugar gradually and beat until you get a smooth and glossy frosting.

I, myself have baked this cake 3 times in a month; that is how good it is! And it is nutritious, better than butter cake! Good for Raihan too!