Let's bake: Carrot cake

First time buat carrot cake. Itupun lepas hubby sibuk sgt suruh buat kek selain dari butter cake or moist choc cake. Cake turn out great. Moist dan sgt best walaupun tak de frosting. Aku dah beli cream cheese tp hubby tak nak frosting.

I'm using Carrot Cake III recipe from allrecipe (with alteration - in pink) after reading good review from readers.

So ini le recipenya. CNP je dr http://allrecipes.com/Recipe/carrot-cake-iii/Detail.aspx
Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar (i'm using 1 1/2 cup)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt (omitted)
2 teaspoons ground cinnamon (omitted)
3 cups grated carrots
1 cup chopped pecans (replaced with walnut)
1/4 cawan preserved kulit limau (chopped)

3 keping dried apricot (chopped)

Susu pekat manis & strawberry jam about 1 table spoon - jadikan 1/4 cawan

Frosting (omitted):
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).

1. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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Ini satu review yg boleh diguna sebagai panduan:

gneebeanie Dec. 8, 2006
After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake) 4) Added 1/4 teaspoon of nutmeg 5) added 1 extra teaspoon of cinnamon 6) used 3/4 cup canola oil and 1/2 cup applesauce. The result came out incredibly delicious - the cake was very flavorful and moist. For the frosting, I only used 3.5 cups of powdered sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavor. If I would change anything again, I would use less pecans - it's a bit too nutty for my personal tastes. Also, I followed another reviewer's suggestion of grating the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used. Will definitely make again! This is probably the best carrot cake I've ever had.
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Rasanya aku bakar lebih-kurang 1/2 jam. Cepat betul dah masak. In future aku mungkin akan kurangkan gula lagi. Maybe jadi 1 1/4 cawan je. Klu 1 1/2 cwn ok cumanya aku lebih suka klu lagi kurang manis.. boleh le letak frosting nanti.