CARROT WALNUT CAKE EZANI MALAYSIA FIRST MASTER CHEF's RECIPE

If I went shopping or outing and happened to have coffee this cake will always be my first choice. Secret Recipe has carrot cake that I love so much...moist and rich. In Ipoh there's another outlet that serve fantastic carrot cake- it's Beacon Point Cafe...OMG....really awesome. During my school days I used to bake this carrot cake...the recipe was great..however I lost the recipe and started searching from the net...I've book marked a few that I put under "things to do" list. I will try a few until I find the right one that meet my taste.

This recipe I'm sharing with you today is from our first Malaysia Master. When Ezany was declared the winner she introduced her blog, I browsed through and found this recipe. Suppose to be moist, but unfortunately mine didn't come out that way..could be that I over baked my cake....it happened to me often...when I bake. So let's check this out.

Carrot Walnut Cake

Adapated from - zestmasterchefmalaysia1

Sieve everything together and set aside:

2 cups plain flour

2 tsp baking powder

1 ½ tsp baking soda

2 ½ tsp cinnamon powder

1 tsp salt

Beat with a whisk or wooden spoon until combined:

4 eggs

1 1/3 cups sugar 

1 ½ cups vegetable oil

2 ¾ cups grated carrot

1 cup dessicated coconut

1 cup raisin/sultana/blackcurrant

1 cup crushed pineapple (canned pineapple whizzed up in the food processor/blender slightly)

1 cup toasted walnuts, roughly chopped

1. Preheat oven to 165°c.

2. Prepare your baking tin (this recipe makes a 10x10 inch or 13x8 in cake, or you can split it into two smaller tins, or make it into cupcakes! But just reduce the baking time for the smaller cakes). Grease the sides and base with oil/butter and cover the base with baking paper.

3. Add the sifted flour mixture into the egg mixture and stir until combined.

4. Fold in the rest of the ingredients.

5. Pour into your baking tin and bake for 40-50 minutes or until a skewer/cake tester inserted into the middle of the cake comes out clean. (Note: for cupcakes check your cake after about 20 minutes)

6. When done, leave cake to cool in tin, then invert cake onto your serving platter, ready to be frosted.

Cream cheese frosting

200g cream cheese, softened at room temperature

50g butter, softened at room temperature

2 ½ cups icing sugar, sifted

1 tsp vanilla essence

1. With an electric mixer, whisk all the ingredients until you get a fluffy frosting.

2. Spread the frosting on the cake.

Saya memang peminat Carrot Cake....kalau pergi shopping atau outing...dan berkesempatan singgah dan makan-makan saya pasti singgah Secret Recipe untuk mendapat cake kegemaran saya ini. Sedap sambil menghirup secawan kopi. Masa zaman sekolah dulu rajin juga buat carrot cake ini....memang cantik resipinya tetapi oleh kerana asyik mengejar career dan tak masuk dapur saya hilang resipi tu. Baru-baru ini bawa anak-anak ke Cameron Highland...kita orang borong banyak carrot yang segar...sehingga tak tahu hendak buat apa...jadi saya carilah resipi carrot cake ini.

Terjumpa resipi ini dalam blog Ezany - Master Chef Malaysia. Kata Ezany dalam blognya carrot cake ini sedap...jadi saya cuba. memang sedap tetapi rasanya yang saya buat ini tidaklah selembap seperti mana yang saya harapkan mungkin saya terlebih bakar. Saya ini memang rajin terlebih bakar. Apa pun saya akan cuba sekali dan akan cuba beberapa resipi carrot cake yang lain sehingga saya dapat resipi yang menepati citarasa saya

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