28072010- Carrot Cake

Wednesday,

It had been a long, long time I stopped baking since completed my diploma in year 2006. I have never baked carrot cake before and I am going to try this now with Janice, Fenny and nevertheless, Reta as my chef instructor.

It is not hard to make a carrot cake, all you need are ingredients and just follow those directions at recipe !! Even though we have messed-up Reta's little pantry but at least we have successfully baked a carrot cake and taste marvellously!

Ingredients

Cream Cheese Frosting:

• 4 (3-ounce) packages cream cheese
• 1/2 cup butter or margarine
• 1 2/3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Carrot Cake:

• 2 cups sugar, granulated
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 1/2 teaspoons cinnamon
• 1 teaspoon ground clove
• 1/2 teaspoon ground allspice
• 1 1/2 teaspoons baking soda
• 1 1/2 cups canola oil
• 4 eggs
• 3 1/2 cups carrots, grated
• 1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F.

Cream Cheese Frosting:

In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.

Carrot Cake:

In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.

Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.

Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

citation:http://www.foodnetwork.com/recipes/carrot-cake-with-lemon-cream-cheese-frosting-recipe/index.html

Reta also treat us this Smoked Gouda Cheese where she bought it from Cold Storage, she teaches us to eat cracker; a thin dry biscuit with this cheese. Thumbs-up ! !