with cream cheese frosting
1. Walnut 核桃仁 80g
2. Carrot 胡萝卜 230g
3. Raisin 葡萄干 50g
4. Plain flour 中筋面粉160g
5. Baking soda 苏打粉 3/4 tsp
6. Baking powder 发粉 1/2 tsp
7. Salt 盐 1/2 tsp
8. Cinnamon 肉桂粉 1-1/2 tsp (ground)
9. Nutmeg 豆蔻粉 1/4 tsp (ground)
10. Egg 全蛋 100g (room temperature)
11. Fine sugar 细砂糖 85g
12. Dark brown sugar 赤砂糖 85g
13. Vegetable oil 菜油 120g
14. Unsalted butter 无盐奶油 60g (melted)
Preheat oven to 175°C, grease baking pan.
Chop walnut finely.
Peel and shred carrot.
Sift dry ingredient 4-9.
Place ingredient 10-12 in a large bowl, beat well to combine the ingredients.
Combine ingredient 13 and 14, drizzle into the batter in few batches, until just combined.
Add dry ingredients in 3 batches, do not over beat.
Lastly, fold in ingredient 1-3.
Pour batter into a 7inch dia. round pan.
Bake for 35-45 minutes or until cake needle comes out clean.
Rest the cake at least 15 minutes before unmold.
CREAM CHEESE FROSTING
Philadelphia cream cheese 费城奶酪 300g
Unsalted butter 无盐奶油 70g
Icing sugar 糖霜粉 270g (possible to reduce by 10%-15%)
Vanilla 香草荚 3/4 tsp
Salt 盐 1/4 tsp
Lemon zest 柠檬皮 1no
Lemon juice 柠檬汁 to taste
Ensure both cream cheese and unsalted butter are soft but still firm.
Place ingredient 1-6 into a large bowl, beat well to combine.
Add lemon juice to taste.
Chill to firm up before using.