with cream cheese frosting 华人有好吃的萝卜糕，洋人也有好吃的萝卜糕，一中一西，一咸一甜，煞是有趣。 这洋派的萝卜糕，也属于奶油蛋糕的一种。湿润，有着一丝丝萝卜的独特口感，散发着肉桂和豆蔻的香气，夹着顺滑的费城奶酪糖霜，吃一口便欲罢不能。 CAKE BASE Ingredient 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) Method 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 Ingredient 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 Method 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.