Carrot Cake
Cara Memasak
- 1
In a big bowl, sift all-purpose flour, then add 2 tsp baking powder and 1 1/2 tsp ground cinnamon.
- 2
Stir up with a balloon whisk and set aside. In another bowl, prepare the carrots by grating them to small chunky pieces. This shall measures to about 2 cups.
- 3
Using a mixer, break 4 eggs and beat at high speed until they turn foamy, then add 1 tsp vanilla extract.
- 4
Then add the flour mix, stir at medium speed till the mixture reach the ribbon stage as shown in the picture.
- 5
Detach the mixture bowl. Add in the roasted walnut, grated carrots, and raisins. Mix well using spatula.
- 6
Grease the surface of the 9” pan to avoid the cake from sticking to the sides. Pour the mixture into the pan, and bake it for 25 minutes at 180 degree celcius.
- 7
Transfer the cake to a cooling rack right after its done. Set aside to let it cool at room temperature.
- 8
Prepare the cream cheese forsting by adding all the cream cheese, icing sugar, lemon zest, and vanilla essence. Mix well using a mixer. Apply the icing once the cake is cooled. Spread them evenly for a decent presentation.
Cooksnap
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