My craze of carrot cake has never decrease since day 1. That is also the reason why I'm standing on my toes to do the next experiment in a lab called kitchen. This is of my favourite :
Carrot & Walnut Cake with Lemon Cream Cheese Topping
Roast 200-300gm walnut, chunk it
Grate 4 medium carrots (about 75-100gm each), set aside
Sift 2 cups of all purpose flour with 1 tsp baking powder and 11/2 tsp sodium bicarbonate together with 2 tsp cinnamon powder in a bowl - set aside
Beat 4 eggs until smooth and light - till it forms peak in another bowl
Pour in 1 cup of icing sugar, beat again in high speed for about 2-3 mins
Pour in steady stream 1 cup of canola oil, add in 1 tsp vanilla essence
Mix well with the flour sifted, add in the walnut and grated carrot
Pour in a greased tin (8"x8"), bake at 180C for 50 mins.
Once done, cool it on the cooling rack
Sift 3/4 cup icing sugar, put 250g cream cheese in a bowl, add in 1 tsp vanilla essence and 1 tsp lemon paste. Beat till well incorporated. Ice the cake.
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