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.