EGGLESS CARROT CAKE

EGGLESS CARROT CAKE
cookbook :  'Fabulous Cake Business' - Chef Alex Goh



Ingredients A :

200  gm   butter
160  gm   castor sugar


Ingredient B :

150  gm   sweet soya milk


Ingredients C :

  300  gm   plain flour
1 1/2  tsp   baking powder
      1  tsp   cinnamon powder


Ingredients D :

220  gm   grated carrots
100  gm   walnuts  (toasted & roughly chopped)
100  gm   black raisins


Cheese Topping :

250  gm    cream cheese
  60  gm    butter
100  gm    icing sugar
 1/2  no     lemon zest (from 1 lemon)
    1  tbsp  lemon juice
200  gm    chopped toasted walnuts


Method :

1.   Beat (A) at medium speed until light.
2.   Gradually add (B) in 5 batches and beat until light and smooth.
3.   Add sifted (C) and mix at low speed until well blended.  Add (D) and mix until well incorporated.
4.   Pour batter into greased and lined 8-inch round pan.
5.   Bake at 180'C at the bottom rack of the oven for 50-60 minutes or test with a skewer.  If it comes out clean, it is cooked.  Set aside to cool.
6.   Cheese Topping :  Beat cream cheese until smooth.  Add butter and beat until well blended.  Add icing sugar and beat until well combined.  Add lemon zest and juice and mix until well blended.
7.   Cover the whole cake with cheese topping.  Coat the sides with chopped toasted walnuts.  Decorate as desired.