Monday, August 4, 2014


source from  :   Oriental Cuisine Magazine Dec. 2009...moist & delicious

Ingredients :
A :   180  gm   corn oil
        300  gm   castor sugar
         1/2  tsp   salt
            3  grade A   eggs
        150  gm   UHT milk

B :          1  tsp    vanilla essence
         1 1/2  tsp     cinnamon powder
           285  gm     plain flour (sifted)
               1  tsp     baking powder
               1  tsp     bicarbonate of soda

C :      200  gm     carrot  (shread/grate until fine)
           100   gm     pre-toasted walnuts  (chopped coarsely)

Cheese Icing Ingredients :

250  gm    cream cheese  (at room temperature)
  60  gm    butter
120  gm    icing sugar  (sifted)
    2  tbsp  lemon juice
Zest of lemon to taste

9 inch square/round cake pan, lined

Method :

1.   Line the cake pan with greaseproof paper, pre-heat oven to 170'C.
2.   Mix oil, castor sugar and salt until sugar dissolves about 5-10 minutes.
3.   Beat in eggs and milk until well blended.
4.   Fold in B ingredients and beat well.
5.   Mix in C ingredients using spatula, pour into prepared cake pan.
6.   Bake for 50-60 minutes or until skewer inserted comes out clean.
7.   Cheese Icing :   beat all cheese icing ingredients until creamy.  Top/spread over cool cake and decorate as desired.

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