Foodie

Wednesday, September 21, 2005

Carrot Cake

We had a neigborhood block party and had to make something that is a pleaser as our neighbors are mostly caucasian. This is a moist and not so densed cake but the frosting is too sweet for me , anyway i guessed it should be sweet otherwise it will not be a frosting.

Image hosted by Photobucket.com

Ingredients:

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans/walnuts

Frosting:

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans /walnuts

Method:

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.

Mix in flour, baking soda, baking powder, salt and cinnamon.

Stir in carrots.

Fold in pecans/walnuts.

Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.

Beat until the mixture is smooth and creamy.

Stir in chopped pecans/walnuts.

Frost the cooled cake.


Serves

10 comments:

Pat said...

Hi,came across your blog few times but this time I can't help posting my comment abt your carrot cake frosting! It is shockingly sweet!! I would love for you to try out my recipe. Please do as the sweetness from the cake complements the sourish saltiness slight sweetness from the icing.

Cream Cheese Frosting and Filling - 9" cake
* I usually cut my carrot cake into three and sandwich with the frosting. OPTIONAL but worth it!!!


1/2 cup (4oz) butter
1/2 cup icing sugar
2 cups(16oz) cream cheese
1 tsp orange/lemon essence

Anonymous said...

yummy! the new icing recipe is much better

Anonymous said...

new icing recipe much better

lilyng said...

anonymous

i am glad you tried pat's icing recipe and liked it. i have yet to try it, will someday, but when????

Anonymous said...

hello!! i love your blog so much!!
would like to try out the cake, but can you please tell me the scientific measurement for one cup?
for example how much g or oz..
thanks!!

lilyng said...

anonymous

you could google for a conversion website and convert.

jacqueline said...

Hi Lily, can i know what's the substitute for the vegetable oil? will corn oil do? Thx!

lilyng said...

jacqueline

yes, corn oil will do.

lilyng said...

Lily,

For the cup conversion, should I be using the US baking ingredients metrics or normal baking metrics as both have very different measurement, e.g. plain flour, difference of 50g between 2 metrics.

I wonder if you can recommend one particular good side for this conversion factor.

The reason I prefer weight measurement is because the cup itself has various size. What a pathetic!!

I am looking forward to bake this carrot cake for Easter. Yahoo....Happy Easter.

Noeline

noeline

i am sorry for the late reply.

there is a conversion link in my blog and you can convert anything you want.

Noeline said...

Lily,

Which conversion should I use? US? Metric?

Related Posts Plugin for WordPress, Blogger...