Carrot Cake

Again it has been a busy few days for us as my son left for the Haj together with my parents today. The last few days we have had family dinners both at my parents house to celebrate my Dad's and Fatin's birthday albeit a litttle early. We had a lovely barbeque but again in the midst of my busy schedule I did not take photos... I know I have to be more prepared next time either that or employ one of my kids to take shots!

Last night my in laws came over for dinner at my house and my mum in law made a really nice fish curry, plus we had fried crabs - it must be in season there are so many at the market these days! and I did shepherds Pie for the kids. So there was a lot of cooking involved.

I did quite a few cakes to help cater for the many well wishers who came to mum's house to bid her farewell as well as for the small doa selamat we had this morning. Amongst one of the cakes I did was carrot cake. A close family friend today asked me how do I make my carrot cakes so nice and fluffy- Anty A this recipe is for you and it really is a tried and tested recipe that never fails for me - Selamat Mencoba!

Grease and line 10 inch tin, preheat oven to 150C.

For the cake:

6 oz plain flour

1.5 teaspoon baking powder

1.5 teaspoon bicarbonate powder

8 oz caster sugar

4 oz chopped almonds or walnuts

8 oz carrots grated ( About 2-3 medium sized carrots )

4 eggs

8 oz corn oil

0.5 teaspoon salt

1 teaspoon cinnamon powder

1 teaspoon vanilla essence.

For the icing:

1 packet cream cheese (225g)- at room temperature

0.5 cup icing sugar

2 tablespoon or 1 oz soft butter

( Beat all of the above until light and fluffy)

Method:

1. Sift flour with baking powder, bicarbonate soda, cinnamon powder and salt.

2. Beat sugar with oil using mixer, add eggs one at a time and vanilla essence.

3. Fold in grated carrots and chopped almonds or walnuts.

4. Fold in flour.

5. Pour into prepared cake tin and bake in oven for 40-60 minutes until cake is done.

6. Once cake is cool ice with cream cheese icing.