S&SB : Carrot Cake with Cream Cheese Frosting

I haven't been participating in Sweet and Simple Bakes for a long time.. I am so sorry Rosie and Maria. I really felt bad for not able to join the past months... I missed so many great bakes. My bad! I got to know about this bake 3 days ago. Luckily, I have most of the ingredients except for the cream cheese.. that is easy to get.. So I quickly made it so that I can post on the required posting date. :)

Actually I never had carrot cake before... I just never like the idea of carrot and spices in my cake.. But after one bite of my own baked carrot cake, hmm... yummy!!! Even my hubby rated A+. hehe.. I was very pleased with the carrot cake but wasn't too pleased with my frosting.. This is my 2nd time!!! Its not in the right consistency. I am not sure what when wrong?? I used powdered sugar and all the ingredients required but still not right.. :( I will keep trying until its right! I didn't put the picture of the whole cake because I thought the presentation of the cake is not attractive enough so you'll see only parts of it.. hehe...

Carrot Cake with Cream Cheese Frosting

Serves 12

Ingredients
180g (6½ oz) self-raising (self-rising) flour
½ tsp bicarbonate of soda (baking soda)
Pinch of salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice (Pumpkin pie spice)
2 eggs
150 ml (5 fl oz) vegetable or sunflower oil
200g (7 oz) soft light or dark brown sugar
300g (11 oz) grated carrots
100g (4 oz) sultanas
75g (3 oz) walnuts, chopped (optional)
Cream Cheese Icing
75g (3 oz) cream cheese
75g (3 oz) softened butter
125g (4½ oz) icing sugar
½ tsp vanilla extract
For Decoration
Sprinkles or walnut halves - optional

You will need a 13cm x 23cm (5 in x 9 in) loaf tin, oil and line the loaf tin with greaseproof paper.

Method

Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.

To make The Cream Cheese Frosting: Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the frosting evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.

Notes:

1. You can play around with the dried fruits and nuts and use, raisins in place of sultanas and pecans in place of walnuts for alternatives.

2. I would advise you to store this cake in a cool place due to the cream cheese icing.

3. If using plain (all-purpose) flour - The rule of thumb is that for every 100g (4oz) of flour you will need to add 1 teaspoon of baking powder.

I just thought of taking the picture below because it was my first time using the Foodbuzz s apron. You see, Foodbuzz sent me this apron late last year but I didn't get a chance to use it.. Not only that, I get my namecards too. hehe.. cool ah! Well today's blog is all about my first time.. heheh.. well.. there's always first time for everything, right... And thank you Foodbuzz for the lovely apron and the namecards. :)

Dun forget to check out Sweet and Simple Bakes for the bakes from SS members. Thanks Rosie and Maria for this wonderful bake. xoxo
Have a great weekends everyone! :)