Wednesday, December 30, 2009

Carrot Moist Cake

210gm castor sugar
225gm corn oil
4 eggs

200gm carrot, grated
110gm pineapple, chopped and drained
50gm walnuts, chopped roughly
50 gm raisin, chopped roughly

250gm cups superfine flour
2 teaspoons baking powder
1 teaspoon baking soda
(all sift together)

1 teaspoon vanilla essence

1. Beat in a separate bowl the eggs, oil and vanilla.
2. Chuck in all dry ingredients and carrot. Stir well until all combined.
3. Pour into round/square 9" pan, lined and greased, and bake in 180C oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
4. Cool. Frost with cream cheese frosting.

Cream cheese frosting

100gm cream cheese
100gm unsalted butter
100gm icing sugar, sifted
1 teaspoon vanilla extract

1. In a bowl, cream together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the icing sugar.