(A)
3 eggs
150g milk
300g sugar
1/2 tsp salt
(B)
180g vegetable oil (I use canola, but you can also use olive oil)
1 tsp vanilla essence
(C) (all sifted)
280g plain flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
(D)
150g carrots, shredded (original receipe calls for 200g but I was too tired from shredding!)
120g walnuts, chopped
Topping
200g cream cheese (original receipe of 250g was way too much for me)
60g butter
120g icing sugar
1 lemon zest, grated
1 1/2 tbsp lemon juice, 1 tbsp orange juice (orange juice is optional as I had leftover)
Cake
1. Whip A till well combined, followed by B.
2. Sieve in C and mix well.
3. Add in D and mix well.
4. Pour batter into a 30x23cm moud and bake at 180deg for 40min.
Topping
1. Beat cream cheese until smooth.
2. Add butter and continue beating.
3. Add sugar and baet till well combined.
4. Add lemon zest and juice. Mix well.
5. Spread topping on a cooled cake otherwise it will be very watery on the cake.
(Source adapted: Fruity Cakes by Alex Goh)
6 comments:
haha, I keep the same recipe also and this is also in my to-do list.
Ur cake looks fab.
thanks angela!! it tastes very good!
u follow the sugar amt in the recipe? How's the swneetness?
I normally cut down the sugar when I adapt Alex Goh's recipe.
Some are actually ok.. but usually for health reasons i cut by abt 10-20g. (i know its not very significant hee)
10g - 20g do play a difference.
U know the pecan raisin cake in this book, I cut down the sugar from 180g to 150g and the sweetness is just nice, imagine if I added 180g, must be damn sweet. haha.
keke i think 10-20g difference in some recipes is ok but some are not. but if i were to cut down on sugar, i will play up on like maybe the orange juice, or chocolate. so overall sweetness is just right ..
i think :)
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