A request from the aunties at home. They asked me to bake a Carrot & Walnuts cake for Mother’s Day celebration at home. I really got no idea how to bake this cake. Googled for the recipe and also searched thru all my recipe books at home and finally found it in Alex Goh’s fruity cakes recipe book. I personally don’t quite like this cake because I hate Cinnamon. I just can’t take it the smell of Cinnamon. Hence, I never appreciate carrot cake but surprisingly the aunties at home love it. Though we are very full that day after eating the porridge steamboat, the whole cake we only ate 1/4 of it. The left over the aunties and cousins tapau back. Aunty SH told me if want to eat just put the cake in the microwave and warm it for a minute, then it will taste like the one sell at Secret Receipe. Hahaha… si bor, so hor chiak meh! Anyway they enjoyed it.

Ingredients :
(A)
3 eggs
150gm milk
300gm sugar ( I only used 250gm )
1/2 tsp salt

(B)
180gm vegetable oil
1 tsp vanilla essence

(C)
280gm plain flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tbsp ground cinnamon

(D)
200gm carrot, shredded
12-gm walnuts, chopped

Topping :
250gm cream cheese
60gm butter
120gm icing sugar
1/2 lemon zest, grated
2 tbsps lemon juice

Method :
Cake :
1. Whip (A) until creamy. Add (B) and whip until well blended.
2. Sieve in (C) and mix until well blended.
3. Add (D) and mix well.
4. Pour the batter into greased and lined baking tray. Bake at 180 DC for 35 - 40 minutes.

Topping:
1. Beat cream cheese until smooth. Add butter and beat until well blended. Add sugar and beat until well combined.
2. Add lemon zest and juice. Mix well.

To Assemble : Spread the topping over the carrot cake and decorate with extra walnuts and carrot make from fondant.