I’ve been on a carrot cake streak lately. This is the second batch I made for the second week in a row. I noticed for quite some time that restaurants don’t normally offer these on their menus so after all these years, I thought I’d finally make my own. 🙂

RECIPE (given to me by Ken’s parents)

Preheat the over to 180 C

A. Ingredients:
100 Grams of shredded carrot (Normally about One  medium (1) carrot but 100 to 150 grams is fine)
Light Brown Sugar – 100 grams
Salad Oil – 70 ml
Egg – 1
Salt – a pinch of salt or a good shake from salt shaker
NOTE: Do not mix the shredded carrot with the rest of the “A” ingredients.  You will do this later.

B. Ingredients:
Flour – 100 grams
Baking Powder – 1 teaspoon
Powdered Cinnamon – 1 teaspoon

C. Ingredients:
Walnuts – 30 grams (set aside chopped roasted walnuts for the garnish!)
Dry Cranberries or raisins (if you want) 30 grams

Icing:
Cream Cheese – 40 – 50 grams
Butter (softened) – 10 grams
Granulated Sugar – 20 grams
Lemon Juice (if you have) 1/2 teaspoon

Instructions: Shred the carrot, chop the walnuts.  In a big bowl put all “A” ingredients (except shredded carrot) together and mix well with a whisk or low speed mixer.  Sift together all “B” ingredients and add to “A” mixture.  At this point switch from whisk or mixer to a wooden spoon or spatula and mix “A” and “B” together.  Now add walnuts and shredded carrot and mix together.  Put Cooking Sheet paper in the loaf pan and then put the carrot cake mixture in.  After you’ve put all the dough (mixture) in the loaf pan, pick up the loaf pan a couple of inches and let fall back to the counter.  Do this a couple of times.  This eliminates bubbles.  Bake in preheated oven 30 to 35 minutes.  Check with a tooth pick by poking it in the center of the cake at around 25 to 30 minutes.  Cake is done when toothpick comes out without any cake batter on it.  Cool in the pan for about 10 minutes.  Then remove from loaf pan, wrap in Saran Wrap and cool on the counter or rack.  Wrapping it in Saran Wrap keeps the cake moist.
Frost the cake after completely cool.

Frosting:
Cream the butter and cream cheese together with the granulated sugar and lemon juice with a mixer.  Spread on top of cake and enjoy.