Carrot Cake with Cream Cheese Frosting- Classic

I've promised Carey to make her a birthday cake. She told me she likes carrot cake. I personally never really tried carrot cake, but i want to give it a try. It's a last minute job because i start making the cake the night before her birthday. Therefore, i decided to make cup cake instead of a cake.
Making cupcake requires shorter baking time and cooling time. It's perfect for the last minute job :p

 

The Carrot Cake

When i get home from work, i start to mould the Bunny & Carrot figurine. The figurine will take sometimes to harden up.

The bunny

After i have done the figurine, i start to bake the cake. Finally! haha.
While the cake in the oven, i work on the cream cheese frosting- Another classic yummy frosting.
I have managed to finish the cake by 10pm. Pretty effective and well organised night. :)

Here is the final product

The final product!

Carrot Cake- Make 12 cupcakes
175g  Brown Sugar
200g  Self Raising Flour
1tsp Bicarbonate of Soda
2 eggs
150ml Sunflower/Canola Oil
200g finely grated carrot
2tsp Cinnamon powder


1. Preheat oven to 180C and preparea 12 hole muffin tray layered with paper case
2. Mix together eggs, bicabornate of soda and sugar in a mixing bowl
3. Whisk together oil and egg in another mixing bowl, then sift in the flour, cinnamon powder along with the  grated carrot
4. Spoon the mixture into the muffin tray evenly and bake in the oven for 20min until golden brown.
5. Cool the cupcake in the tin for 5 minutes then place on wire rack to cool completely.


Cream Cheese Frosting

110g Unsalted Butter
300g Cream Cheese
100g Icing Sugar
1 tsp Vanilla Extract

1. Beat the butter until soft
2. Beat in the cream cheese until blended
3. Sift in the icing sugar and stir in the vanilla until smooth
4. Spoon into a piping bag and pipe a swirl on top of each cup cake