Friday, January 18, 2013


Classic favourite that is easy to prepare and delicious. This is probably the best carrot cake I have ever had. I made a slight tweak by adding pineapple which made the cake moist and dense and the flavour was wonderful. 


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You Will Need

1 cup Brown Sugar / 1 cawan gula perang
1 cup Vegetable Oil / 1 cawan minyak sayur
3 Large Eggs / 3 biji telur
Pinch Salt / secubit garam
1/2 teaspoon Bicarb Soda / 1/2 sdt soda
2 cups Self Raising Flour / 2 cawan tepung naik sendiri
2 cups finely grated Carrot (around 4 large carrots) / 2 cawan lobak merah parut lebih kurang dari 4 batang lobak
1 cup chopped pineapple (from the can) / 1 cawan nenas tin yang dicincang halus
1 cup dessicated coconut / 1 cawan kelapa kering
1/2 cup Walnuts, finely chopped / 1/2 cawan kacang walnut yang dicincang halus
1 teaspoon Cinnamon / 1 sdt serbuk kayu manis
1 teaspoon Nutmeg / 1 sdt serbuk pala
Cream Cheese Frosting
From Hummingbird Bakery Cookbook
300g Icing sugar / 300 g gula ising
125g Cream Cheese, cold / 125 g krim keju
50g Unsalted Butter, room temp / 50 g mentega
  1. Heat oven to 180 degrees celsius. / Panaskan ketuhar pada 180 
  2. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes. / Pukul gula dan minyak sehingga pekat kemudian masukkan telur satu persatu dan pukul beberapa minit lagi
  3. Add salt, bicarb soda, carrots, flour, walnuts and spices. / Masukkan garam, soda, carrots, tepung walnut, kelapa kering, rempah dan nenas.
  4. Mix with wooden spoon until all combined. / gaul rata menggunakan senduk kayu
  5. Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle./Masukkan adunan dalam acuan dan bakar selama 35-45 minit bergantung kepada oven. Baking time might vary depending on your personal oven.
  1. Beat the icing sugar and butter together with an electric mixer until well mixed. / Pukul butter dan  gula ising
  2. Add the cream cheese in one go and beat until it is completely incorporated. / Masukkan keju sehingga sebati
  3. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny. / Putarkan mixer pada medium dan terus pukul sehingga adunan mengembang lebih kurang 5 minit. Jangan terlalu lama
Klasik kek lobak merah yang lembap dan sedap. Resipi asal tidak meletakkan nenas..tetapi saya pernah melihat blog Ezani - Juara Master Chef Malaysia meletakkan nenas dan kelapa kering jadi saya membuat tambahan pada resipi asal dengan meletakkan nenas dan kelapa kering ternyata memang sedap.

Next Post : Chocolate Banana Walnut Cake


Munatycooking said...

Looks yummy Fatima!

Nur68 said...

Assalamualaikum Kak Paty,

Yerp this recipe is indeed a keeper..i've made it thrice and just can't get enough of it.

cody said...

I made this cake for my wife & she/we LOVED it! It is DELICIOUS!recettes selle d agneau

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