Sunday, September 6, 2015

Recipe: Spice Carrot Cake // GIVEAWAY to The Prelude by Le Grand Boutique & Bridal

Working adult life makes blogging so difficult!! Hahaha! 

While this space's update may be slow, check me out on dayre (@lirongs), where I update like every single day. Basically so much faster and easier to microblog on dayre than on blogger. :P 

Anyway, 5th Sept 2015, Mr Tan and I celebrated our 23rd month together. :') Just a simple celebration together as we agree that we shouldn't make our special day a stressful one, where we have to think of what to buy/do for each other every single month. :) 

Before I continue, a public announcement to make! :P

 Mr Tan and I will be attending Le Grand Boutique & Bridal's upcoming couture fashion show - THE PRECLUDE, on 20th Sept 2015. We are really excited about this because.. it might just be our turn soon right? :P  

So here's the good news! 
I'm giving away 5 pairs of tickets for you and your better half to attend this meaningful event together as well! :)

Just 2 simple steps. 
1. Search the above picture on my instagram (@lirongs), comment with the name of your better half. 
Contest ends on 8th Sept 2015, 2359. 
Applicable to Singapore residents only. 

Displaying The Prelude VIP Invitation.jpg

Details for the event. :)

See you there, maybe? ^^

Ok. Back to us. 

I made him a carrot cake to surprise him. :D 

In turn, he surprised me with some teochew kuehs as well!! :')

Yes, the kuehs were so good! Definitely worth a try! 

Spice carrot cake. 

Slightly different from the walnut carrot cake because I added in more spice and used brown sugar for this version. :D 

So if you're a fan of spices. Do give this recipe a try! :)

1 cup walnuts
1 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 tsp ground cinnamon
2 tsp nutmeg 
4 eggs 
1 cup brown sugar
1 cup flavourless oil (I use canola oil)

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

Carrot Cake
1.Preheat oven to 150°C. Line a large baking sheet with parchment paper, spread the chopped 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 add the flour mixture and beat till just incorporated. 

6. Using a spatula, fold in the grated carrots, raisins and chopped walnuts. 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 or like me, waste the cake crumbs not! :P  

Finally a simple homenade dinner of Yong Tau Foo and Gula Melaka Glazed Oven-baked Drumlets. 

More photos of the dinner on my dayre. :)


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