Archive | September, 2015

Carrot Cake with Cream Cheese Frosting

7 Sep

I haven’t updated my blog for more than a year because I was pregnant and gave birth to a baby girl. Now she is six months old. She is the best in my life! 🙂 Motherhood is really really tough. In the first few month when she was born sometime I didn’t even have time to eat or drink, not to mention about cooking or baking. Anyway I am not here to talk about motherhood. Yesterday I finally squeezed out some time to bake a carrot cake for Father’s Day. My first carrot cake turned out very well. It was soft and moist. The aroma from the spice was fantastic. The cream cheese icing was to die for. My husband really enjoyed it. Here is Anna Olson’s recipe, and it is worthy trying!

Carrot Cake

  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • 2 cup loosely packed, finely grated carrot
  • ¾ cup lightly toasted walnut pieces


  • 225 g cream cheese, at room temperature
  • 56g unsalted butter, at room temperature


  1. For the cake, preheat the oven to 175C. Grease two 9-inch round cake pans and line the bottoms of the pans with baking paper.
  2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
  3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.


  1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
  2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting.
Carrot cake with cream cheese frostibng

Carrot cake with cream cheese frostibng