When was the last time I baked my first carrot cake? Oh, it was in Nov 2009. Have a peep at my post, Be my guest. Wow, that's practically more than three and a half years ago. So yesterday night after my work, I baked my second carrot cake specially for my girl who just came back from Perth recently.
a whole loaf of baked carrot cake
a slice of it
Here's the recipe which I googled for it. But I omitted the baking powder and baking soda as I used the self-raising flour. I replaced walnut with chopped almond. And I was too lazy to do the frosting. It was also my first time using a cup as my measurement.
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 1-1/2 cups vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups shredded carrots
- 1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
- 1 cup golden raisins
- 1 cup chopped walnuts
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
- In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
- Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
Welcome back, my sweet girl!