Carrot CakeIngredients:150g Cowhead salted butter150g Blue Jacket Cake Flour 1 tsp baking powder 1 tsp baking soda1/2 Tbsp ground cinnamon 60g fine sugar80g light brown sugar2 eggs1 Tbsp rum 150g carrots, shredded70g raisins 60g walnuts
Frosting227g Cowhead cream cheese60g Cowhead salted butter80g icing sugar 1/2 Tbsp Cointreau
sweetened coconut flakes, lightly toasted
Method:1. Place butter in a pan & heat on the stove until the butter has melted & begins to turn brown. Pour the browned butter into a clean bowl & discard the butter solid residue.
2. Sift together the flour, cinnamon, baking soda & powder into a bowl. Set aside.
3. In a mixing bowl, whisk sugars, eggs & rum till smooth. Add in the browned butter & mix well.
4. Add in all the flour mixture & mix until well combined. Add in carrots, raisins & walnuts. Mix well.
5. Pour batter into two 7” cake pans. Bake in a preheated oven @ 160C for 20mins.
Verdict: Extremely soft & moist cake. Very flavorful as you bite into the sweet raisins, crispy walnuts & toasted coconut flakes. Smooth cream cheese frosting with a light salty taste from the butter. Perfect combination! Even my hubby who does not like carrot cake commented that it is very yummy.
I asked my hubby what cake pattern he wanted for his birthday this year few mths ago. He said that he wanted the cat same as the decal in our room *^_^*
