Usa Carrot Cake
By: Rebecca Lee
Published: Saturday, March 12, 2011 - 5:53pm

Ingredients




500 grams corn oil or 250 gms butter and 250 oil, 450 gm 2 teaspoons Sift:- 550 gm flour, 50 gm cornflour, Baking Powder,
1 teaspoon teaspoon Baking soda, 2 salt together
450 grams gm carrot – grated finely, 100 each- walnut, raisins- slightly toast From Lily Ng
2 cups Frosting: ½ (4 oz) butter, icing sugar, cups cream cheese 
1 teaspoon orange/lemon essence





Preparation

1 Beat eggs with sugar & 1/2  level Tablespoon Ovalett until fluffy. 2 Add in corn oil slowly until finished. 3 Fold in flour mixtures. 4 Add in walnuts and raisins. 5 Add in grated carrot and orange peel and its juice but don’t over mix them. 6 Pour into a lined with greased proofed paper in a rectangular –10” X 12” cake tin. 7 Level it by drop it 3 times on the table and bake at 180 degrees C 8 For  15 mins then turn to 160 degrees C until done – when you insert a satay stick into the centre part, it comes out clean. Or if necessary cover it with a foil --cut the center a hole so that the edge will be burn while baking the cake. It may takes 30 to 45 mins to bake.  9 Remove from the oven and cool for 10 mins before unmould it and remove the paper. 10 As my cake is not too sweet, so please keep in the fridge after 24 hrs.  11 I never top it with icing or frosting, the above Frosting was from Lily Ng's blog. Beat all well and spread it on the carrot cake. 12 When you cut the cake and found the center is not too cooked, I steam  those slices of Carrot cake if they are not cook !!  








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Preparation

 1  Beat eggs with sugar & 1/2  level Tablespoon Ovalett until fluffy.  2  Add in corn oil slowly until finished.  3  Fold in flour mixtures.  4  Add in walnuts and raisins.  5  Add in grated carrot and orange peel and its juice but don’t over mix them.  6  Pour into a lined with greased proofed paper in a rectangular –10” X 12” cake tin.  7  Level it by drop it 3 times on the table and bake at 180 degrees C  8  For  15 mins then turn to 160 degrees C until done – when you insert a satay stick into the centre part, it comes out clean. Or if necessary cover it with a foil --cut the center a hole so that the edge will be burn while baking the cake. It may takes 30 to 45 mins to bake.   9  Remove from the oven and cool for 10 mins before unmould it and remove the paper.  10  As my cake is not too sweet, so please keep in the fridge after 24 hrs.   11  I never top it with icing or frosting, the above Frosting was from Lily Ng's blog. Beat all well and spread it on the carrot cake.  12  When you cut the cake and found the center is not too cooked, I steam  those slices of Carrot cake if they are not cook !!

About


If your oven is not big enough to bake such a big cake, divide the recipe into 2 !! All my friends love my carrot cake.