​Carrot Cake 
shared by Ms. Melissa Banzon

​INGREDIENTS:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon (ground)
• 1 ½ cups white sugar
• ¾ cups walnuts (toasted and chopped)
• 4 eggs
• ¾ cup vegetable oil
• 2 small raw carrots (grated)
• 2 teaspoons vanilla

​

​
CREAM CHEESE FROSTING:

• ¾ cup double cream cheese
• ¼ cup butter
• 2 cups icing sugar
• ½ teaspoon lemon zest (grated- yellow skin)
• 1 teaspoon vanilla

​

Procedure (Carrot Cake):
1. Toast the walnuts for 5 minutes or until lightly browned. Let cool and chop coarsely.
2. Peel and grate the carrots.
3. In a bowl mix the flour, baking powder, baking soda, ground cinnamon and salt.
4. In a bowl of electric mixer, beat the eggs until frothy.
5. Gradually add the white sugar and beat until the batter is thick and light coloured.
6. Add the vegetable oil and vanilla.
7. Add the dry mixture and beat just until incorporated. 
8. With a spatula, fold in the chopped walnuts and grated carrots.
9. Grease a 10” Round cake pan with butter, put in the mixture and bake for 25 to 30 minutes (175 degrees C).

​
Procedure (Cream Cheese Frosting):
1. In a bowl of electric mixer, beat the cream cheese and butter on low speed until blended.
2. Gradually add the icing sugar and beat on low speed until smooth.
3. Beat in the vanilla and lemon zest. 
To assemble: 
1. Place the cake to a serving plate. Let it cool.
2. Spread the cream cheese frosting on side and on top of the cake.
3. Garnish with toasted walnuts.
4. Refrigerate.

ENJOY (~.^)
​
​

Would you like to share your recipe too?  Please click here.

​You might also like:

Mocha Roll

Pineapple upside-down cake

Coconut Macaroons by Dallen

Tiramisu by Arlene

CACKLE comment system