Carrot Cake

My Mom is a true fan of carrot cake. Believe me, she lovesss carrot cake than any other cakes. Every time I go to Secret Recipe 1 slice of carrot cake is a compulsory (a cake that I-must-buy) apart from any other assorted cakes (depends on my fluctuating desire :p). Personally, I DONT like carrot cake. Seriously, I dont like it. Im not really into cakes that made from fruits (especially the fruits-rich, the FRUIT CAKE) except for banana and orange cake heee. Alright, now, back to the heading, I wanted to try to make this cake because I had this question in my head “What for if you like baking but you cant make your loved one’s favorite cake?” Teeheee.

Me: Ucu nak buat carrot cake.
Anne: Haa? Ucu suka carrot cake ke?
Me: Takk. Tapi mak suka.
Anne: Buatla chocolate cake. Chocolate cake lg sedap.
Me: Sedap. Tp mak x suka chocolate cake.
Anne: @_@.. ok.

I had this conversation with my niece a day before I made this cake. Okay, jz random.

The end result is: My Mom loved my carrot cake. And, Im sooo happy for it. yeay!

Recipe from The Cake Mistress

1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
A pinch of Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg (nutmeg is buah pala in malay:)


1. Heat oven to 180 degrees celsius.
2. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
3. Add salt, bicarb soda, carrots, flour, walnuts and spices.
4. Mix with wooden spoon until all combined.
5. Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.

Cream Cheese Frosting
From Hummingbird Bakery Cookbook

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

1. Beat the icing sugar and butter together with an electric mixer until well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated.
3. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.


Strawberry Charlotte Mousse Cake

I made this cake for the ‘Desserts Gathering event’ that I organized two years ago. It is just a small event in Kings Park, near Perth city that gathered my juniors and my friends who studied in Curtin as well as in UWA. They’re so sporting making a variety of yummmy-licious and beautiful desserts and Im so touched by their effort coming to the event and bringing those precious fully hand-made desserts. It’s just like a dream come true:D yeay!! And actually I chose this cake merely because it looks so gorgeous in the recipe. Hehe.

The recipe is from anjelikuh.blogspot.

Sponge Cake
makes a 8.5′ cake

290 mL (1 and 1/4 cup) all-purpose flour
4 eggs
35 mL milk
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
35 mL vegetable oil

1.Prepare ingredients:
– add sugar and salt together— (A)
– add milk, oil, and vanilla together—(B)
– sift the flour.
2.Add (A) into the eggs and blend with an electric mixer immediately.
3.Blend until the egg mixture becomes foamy and tripled in size (~ 5 minutes).
4.Add in the flour and mix well.
5.Pour some of the mixture into (B) and stir until well blended.
6.Pour it back into the original cake mixture and use your spatula to fold until well blended.
7.Pour into a cake mold and bake for 35 minutes at 180 degrees.

Strawberry Mousse Cake
makes a small 5.5” cake (I made 1 and ½ of the recipe to fit in the 8.5’ pan)

2 layers of sponge cake (cut off 1 cm around the edges)
200g fresh strawberries
1 egg yolk
3-4 tablespoons sugar
1 teaspoon vanilla extract
100 mL milk
2.5 teaspoons unflavored gelatin (The HALAL one!)
1 cup whipping cream
150g fresh strawberries sliced in half.

1.Blend and puree 200g of fresh strawberries.
2.In a saucepan, mix the sugar, egg yolk, and vanilla.
3.Pour the strawberry puree (around 150 mL) into the egg mixture. Mix well.
4.In another saucepan, add the gelatin and milk and heat until gelatin has dissolved. Pour it into the strawberry mixture and continue heating until everything comes together.
5.Remove the mixture from the heat and place the saucepan in cold water until it reaches room temperature.
6.Whip the cream until stiff peaks form. Pour it into the strawberry mixture.
7.Fold until blended thoroughly.
8.Place the 1st layer of sponge cake in the center of the mold (therefore there is 1 cm gap between the sponge cake and the pan wall) and arrange sliced strawberries on top (lay them down all over the top of the sponge cake). Pour in the mousse until strawberries are covered.
9.Place the 2nd layer of sponge cake in the center and cover it with more mousse.
10.Refrigerate until set (4 hours).
11.After the mousse has set, dip the bottom of the ladyfingers in raspberry or strawberry syrup. (I used egg white)
12.Line up the ladyfingers side by side along your mousse cake.
13.Decorate the top of the mousse cake with strawberries.