Carrot Cake 紅蘿蔔蛋糕
Last week I made some carrot cakes for the elderly in the neighbourhood, everyone needs some sweet treats to cheer them up during lockdown. And…nothing better than a slice of delicious cake with a cup of tea.
Beside the Victoria sponge, carrot cake is very popular in UK. It did sound weird to me before that put carrot in a cake (not a carrot fan btw) But once I tried it, it definitely is one of my favourite cake, especially with walnuts/ pecans inside, topped with generous amount of cream cheese frosting…oh yeah, this is the perfect tea cake.
Super easy to make and I hope you give it a go and enjoy!
上星期做了一些紅蘿蔔的蛋糕分享給社區的老人家。封城期間，甜品蛋糕最易令人開心，再配一杯熱茶，完美的配搭。
除了維多利亞蛋糕外，英國人非常喜歡吃紅蘿蔔蛋糕，聽名字好像好奇怪，將紅蘿蔔放入蛋糕內，但我試過一次後便愛上。紅蘿蔔令蛋糕更甜，加上合桃，更有口感。而最重要是上面一層厚厚的Creamcheese frosting, 超好味！
做法非常簡單，不用電動打蛋器，不用牛油，用植物油，令蛋糕更鬆軟，一定要試試！
Mix oil and sugar together, then add in eggs, mix well. Sift in flour, baking powder, salt and baking soda, mix until well combined.
Then add in grated carrot and chopped walnuts, mix well.
Pour the batter into lined loaf tin, pop in preheated oven at 180C, bake for 45 to 50 minutes, or until fully cooked. Let it cool completely.
For the cream cheese frosting: Beat the cream cheese and butter until light and fluffy, then sift in icing sugar, beat until right consistency.
Generously spread the cream cheese frosting on top of the cake, sprinkle with more chopped walnut for decoration. Enjoy!
將糖和油拌勻，然後加入雞蛋，拌勻，再篩入麵粉、泡打粉、鹽和梳打粉，拌勻
再加入蘿蔔絲和核桃碎，拌勻。將蛋糕糊倒入蛋糕模內，放入已預熱180度C焗爐，焗約45至50分鐘，或至蛋糕全熟即成，待涼
忌廉芝士糖霜做法： 將牛油、忌廉芝士和糖霜用打蛋器打發約一至兩分鐘即成。將糖霜塗在蛋糕上即成！
- 180 g Brown Sugar
- 160 ml Vegetable Oil
- 2 Eggs
- 150 g All-purpose flour
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Grounded Cinnamon
- 1 tsp Mixed Spices
- 200 g Carrot, grated
- 40 g Butter
- 70 g Cream Cheese
- 250 g Icing Sugar
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