Carrot Cake with Cream Cheese Frosting

Carrot Cake 

with 

Cream Cheese Frosting

A very moist cake with cream cheese frosting
Using simple ingredients and easy to make
Can add nuts, raisins, coconut, pineapple etc.

    Ingredients      

For 20*20cm cake pan


Carrot Cake
All purpose flour 1 2/3 cup (200g)
Baking powder  1 teaspoon
Baking soda 1 teaspoon
Ground cinnamon 1 teaspoon
Salt 1/4 teaspoon
Egg  3
Brown sugar 1 cup (200g)
Vegetable oil 3/4 cup (180ml)
Vanilla extract 1 teaspoon
Carrots shredded 150g

Cream Cheese Frosting
Cream cheese  (room temperature)  3/4cup (180g)
Unsalted butter  (room temperature) 1/2 cup (90g )
Powdered sugar 3 cup (350g)
Vanilla extract 1 teaspoon 

 Grease cake pan with butter,

and line with parchment paper in the bottom and the sides

 Preheat oven to 180°C/ 350°F.

Carrot Cake

 In a large bowl,  

stir flour, baking powder, baking soda, ground cinnamon and salt all together,

set aside

In another bowl, add eggs and brown sugar mix well

 

Add vanilla extract and oil mix well

Add the dry ingredients into the wet ingredients 

and whisk together until combined

 Stir in carrots shredded 

Pour cake batter into cake pan

Bake at 180°C/350°F for  30-35minutes
until top is golden brown 
and a skewer  inserted in the center comes out clean
 

 Place cake on a wire rack to cool 

Cream Cheese Frosting

 In a large bowl,  

whisk the butter with hand mixer on the high speed

 for about 2-3 minutes until pale and fluffy

 

 Add cream cheese and vanilla extract

Add powdered sugar ,  

and whisk with hand mixer  until  light and fluffy

 

Spread cream cheese frosting over the cake

 

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