Recipe Notes:

• I used the folding technique to mix the carrot cake mixture to avoid from over mixing and to ensure the cake rise evenly during baking.

• I used Philadelphia Cream Cheese in the frosting recipe. You could use any other brands of cream cheese that you prefer.

• I used pure icing sugar in the frosting recipe. You could use any powdered sugar that you prefer.

• I used lime juice and lime zest in the frosting recipe. You could substitute this with lemon juice and lemon zest.

• I used a 22cm spring-form cake tin to prepare the recipe. With a spring-form cake tin, the cake is easily removed.

• I used a fan-forced oven set to 130 deg.C to bake the carrot cake. If you have a conventional oven, the temperature would be 150 deg.C.

• I placed the cake tin in the lowest rack of the oven. This way the cake is less likely to break, and the cake surface will turn golden and baked through at the same rate. Bake the carrot cake for 1 hour or until it is baked through. You can insert a skewer into the center of the cake and if it comes out clean, the cake is ready. If not, continue the baking for another 10 minutes or so. Continue to monitor.

• Make sure the cake is cooled completely before spreading the frosting to avoid the cream cheese from melting.

INGREDIENTS FOR CARROT CAKE

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(Serves 6-12 peoples)

✅️ 1 ½ Cups Plain Flour

✅️ 1 Tsp Baking Powder

✅️ 1 Tsp Baking Soda

✅️ 1 Tsp Ground Cinnamon

✅️ ¼ Tsp Ground Nutmeg

✅️ 1 Cup Brown Sugar

✅️ ¼ Tsp Salt

✅️ ½ Cup Cooking Oil

✅️ 1 Green Apple, peeled and grated

✅️ 3 Eggs (Large)

✅️ 2 Cups Grated Carrots

✅️ ½ Cup Walnut, crushed coarsely

✅️ ½ Cup Currants

INGREDIENTS FOR CREAM CHEESE FROSTING

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✅️ 250Gm Cream Cheese

✅️ 1 Lime Zest

✅️ 1 Tbsp Lime Juice

✅️ 1 Tsp Vanilla Extract

✅️ ¾ Cup Pure Icing Sugar

METHOD OF PREPARATION:

1. Mix the flour, baking powder, baking soda, ground cinnamon and ground nutmeg thoroughly in a bowl and set aside.

2. Combine eggs, grated apple, cooking oil and brown sugar in another bowl. Using an egg whisk, beat the mixture to combine thoroughly. Sift the flour mixture in a few batches into the eggs mixture. Gently combine this thoroughly using the folding technique. Add grated carrots, crushed walnuts and currants into the batter. Fold the mixture thoroughly to combine but without over-mixing.

3. Lined a spring-form cake tin with baking paper. Pour the cake mixture into the cake tin, smoothened the surface using a rubber spatula. Bake the carrot cake mixture in the preheated fan forced oven set to 130 degree Celsius for 1 hour or until baked through.

4. After 1 hour or when the cake is done, remove the carrot cake from the oven and let it rest for 10 minutes before transferring it onto a wire rack to cool completely.

5. To prepare the simple cream cheese frosting for the carrot cake, place the cream cheese in room temperature for 3 to 4 hours to allow time for it to soften. Beat cream cheese using the rubber spatula until smooth. Add lime juice, lime zest and vanilla extract to cream cheese and beat together using an egg whisk until they are combined thoroughly. Add pure icing sugar to the cream cheese mixture and mix thoroughly using the rubber spatula. Mix this until the mixture reaches fluffy and creamy consistency.

6. Spread cream cheese frosting over the carrot cake and serve with your favorite coffee or tea.

RECIPE PHOTO GALLERY