Carrot Cake with Lemon Cream Cheese Frosting

Baking is such a breeze now with my new Mini #kitchenaid mixer which allows smaller portion of the ingredients

Here is our simple version of carrot cake which you can enjoy with tea. It is baked with grated carrot, raisin soaked in orange liquor, toasted walnuts and coconut oil. Indeed the added of coconut oil enhance the texture and taste of the cake without overpowered it.
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Ingredients
120g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
2 egg (60g each)
70g caster sugar
150g carrot, thinly grated
50g raisin
50g toasted walnut, chopped
80ml Naturel organic coconut oil
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100g cream cheese, soften
2 tbsp icing sugar
1 lemon zest
1 tsp lemon juice
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Method
1. Fix KA with wire whip, beat egg and sugar on medium speed till pale and creamy
2. Change to flat beater, add in grated carrot (squeeze dry any juice), raisin, walnut and mix well
3. On Low speed stir in flour mixture (cake flour, baking powder & soda, cinnamon) and coconut oil in two batches till combined
4. Next using a spatula gentle stir till no trace of flour
5. Pour batter into a 6x6" greased and floured square pan
6. Bake in preheated 170 degree oven for 40 minutes or until a skewer inserted and comes out clean
7. Remove from pan and cool completely before frosting
8. Mixed cream cheese with icing sugar, lemon zest and juice till smooth
9. Spread cream cheese on cake and top with extra walnut
10. Chill for 10 minutes to firm the frosting for easy cutting. Enjoy

Video: edited from our Instagram live video

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