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Wednesday, August 5, 2015

Recipe: Walnut Carrot Cake // Hotpot soup base


Hello everyone! Recently, the family and I have just celebrated my brother's birthday and this is the cake that I've baked for him this year, a classic American favourite - Carrot Cake. 

It was really well liked by myself and the family! Hehe.. kinda a relieve because I was afraid that they can't accept the fact that there's carrot in a cake? Haha! Ended up they didn't even know it's carrot. LOL! 

Anyway, I received a number of request on my dayre to share the recipe, so here it is~

ps: actually I'm also very excited because I love the cake! :P


My recipe is adapted mainly from Joy of Baking because I find her recipe to be the simplest and therefore easiest to modify! :P


Ingredients:

Cake
1/2 cup pecans 
1 cup walnuts
1/2 cup raisins
2 1/2 cups finely grated raw carrots
2 cups plain flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp nutmeg 
4 eggs 
1 cup sugar
1 cup flavourless oil (I use canola oil)
2 tsp vanilla extract 

Cream Cheese Frosting:
60g unsalted butter, room temperature
250g cream cheese, room temperature
2 cups icing sugar, sifted

Method:

Carrot Cake
1.Preheat oven to 150°C. Line a large baking sheet with parchment paper, spread the chopped pecans and walnuts on the sheet and toast for 8 minutes. Remove from the oven and allow to cool

2. Turn the oven up to 180°C. Line two cake pans with parchment paper. Set aside.

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.  

4. Using an electric mixer, beat the eggs until frothy, gradually add the sugar and beat until the batter is thick and light coloured. 

5. Add the oil and then beat in the vanilla extract. Add the flour mixture and beat till just incorporated. 

6. Using a spatula, fold in the grated carrots, raisins and chopped pecans. Divide the batter evenly between the 2 prepared pans and bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. 

7. Remove the cakes from the oven and let them cool on a wire rack. After 10 minutes, invert the cakes onto the wire rack, remove the pans and parchment paper and let them cool completely before frosting. 

Cream Cheese Frosting (prepare when the cakes are cooling):
1. In bowl of electric mixer, beat the cream cheese and butter until blended with no lumps. 

2. Gradually add the sifted sugar and beat until fully incorporated and smooth. 

To Assemble:
Place one cake layer onto your serving plate. Spread with about 1/3 of the frosting. Gently place the other cake onto the frosting and spread another 1/3 of the frosting over the top of the cake. Finally spread the remaining frosting all over the side of the cake. Decorate your cake with the toasted walnuts. 

Slice and serve~ 

ps: I'm sorry if the recipe appears to be intimidating because of the length. But don't be frighten by it! 

IT IS REALLY NOT DIFFICULT. 


I don't know if you wonder why I use both pecans and walnuts in my recipe? Haha! Most recipe uses one type only but I chose both because.. I'm am greedy! LOL! 

Note entirely so. Hahaha! Actually I chose to include raisins and pecans into the cake because of their natural sweetness! Then I can reduce the amount of sugar added. ^^ 

Well, I do feel that pecan is sweeter than walnut!

Yup, so adding raisins is one good way to reduce the amount of sugars in your cake. :) 


Assembling~ 

Which I really dislike because I'm really bad with frosting! :/ 


How does my carrot cake looks? :D 


Tadah~ The end product! :D


Sliced to reveal a moist and flavourful piece of carrot cake. <3 


You can see that my cake is really packed with lots of nuts! Hahahahaha! 

The family loved the cake so much that it was gone like in a day! Each of us had 2 pieces and then there were none! Haha! 


Mummy: please bake this again for your daddy's birthday and my birthday!

Hahaha!

Silly mummy! <3 


That was the birthday cake for the bro and this was the birthday dinner! :D 


Because the meat loving brother requested for a meaty dinner! 
#okcan. 


Are you a hardcore meat lover too? :P

Anyway, since I share on my dayre my favourite soup base for steamboat/hotpot, I shall share it on the blog as well! :)

We are know that hotpot is definitely not the healthiest meal, we have been reminded again and again every Chinese New Year! Hahahah! 

But we just can't resist hotpot! So what we can do best is to ensure that it is as healthy as possible? And one of the best practice is to prepare a healthy soup base. 


Salmon fish bones, fish head, a whole yam, radish, red dates, wolfberry and dang gui.

Just throw all these ingredients in a pot and let it simmer for 3 hours, your hotpot soup will be so flavouful and definitely healthier! 

Ever since I made this soup base for my family, they never want another chicken soup again. Haha. 

Try it with your family next time! ^^


My mother and I will be the me finishing all the ingredients from the soup base! :D 

FYI, radish is known to be able to reduce heatiness, which is much needed after a very heaty hotpot meal. :)

Ok, that's all I have for now. More photos of the celebration of my dayre! ^^

Next time, I will be sharing on the cake that I've baked for Mr Tan's birthday! What was that? 

Secret!

Lol! 

Joking. :P Answer is on dayre too! Hahaha!

Can you tell that I'm like so into dayre nowadays? :P

Love,
Lirong. 

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