Carrot Cheese Cake

Rushing with kids and daily duty...got not enough time to update my blog.....huhuu.....btw this carrot cake made last week...pic taken before topping with cream cheese...

Our family fav...carrot cake...ooppss btw alhamdullilah..here the recipe...

Ingredients

1cups all-purpose flour (i use cake flour...)
1 teaspoons baking powder
1/2 tsp soda bicarbonate
1/2 teaspoon salt
2 teaspoons ground cinnamon (i luv to grind the cinnamon my self... )
2  large eggs 
3/4 cups sugar
3/4 cup vegetable oil (i use olive oil....hehehhe..)
2 teaspoons vanilla extract
2 cups grated carrot 
1 can crushed pineapple, drained and cut in small cube
1 can flaked coconut (i use Hawaiian toasted coconut..smell fresh!)
1 cup chopped pecans or walnuts

Preparation

1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs, oil and sugar at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pineapple and walnut. Pour batter into prepared cake pans.
4. Bake at 180° for 50- 1 hour minutes or until a wooden pick inserted in center comes out clean.  cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream cheese frosting
125g cream cheese
50g unsalted butter
90g powdered sugar
1 cup fresh cream, whipped until stiff

Method Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. In separate bowl, beat whipped cream ...... soft peak.
4. Add whipped cream, stir through with a spatula.