Heartbreak Carrot Cake with Cream Cheese Frosting

Today, my little baby Iman is having his 2nd birthday, no celebration sebab 2 tahun bukan tau apa benda punnnn. Lagipun abang dengan kakak takde kat rumah, bercuti di kampung nenek. Tapi Mummy buat la jugak satu kek which supposed to be a HEARTY cake...hehe. It is a carrot cake bake in a heart shape baking tin. Disebabkan Mummy dok layan FB tengok handbag & jam, lupa nak check temperature & time lepas masukkan cake dalam oven. Ingat nak check after 30 minutes...last-last 47 minutes...tengok-tengok dah dry, overbake. So tukar nama jadi HEARTBREAK CARROT CAKE la...

 

Anyway, Iman memang tak suka makan kek. So kakak Maryam sajalah makan ye. Sebelum makan boleh letaklah gold sprinkle ke, glitter dust ke chocolate rice ke...kannn.

Ingredients:
2 cups of grated carrot
1/2 cup sultanas or raisins
1/2 cup chopped walnuts
1 cup castor sugar
3 eggs, lightly beaten
3/4 cup vegetable oil
2 cups self raising flour
2 tsp mixed spice
1 tsp ground ginger - optional (I didn't put because I don't like it)
1 tsp ground cinnamon
1 tsp soda bicarbonate

Let's bake:

1. Preheat oven to 180 degree Celcius ( 160 if using fan forced oven). Grease and line base of a deep 20cm square cake tin with baking paper.
2. In a medium bowl, sift together flour, soda & spices.
3. In a big mixing bowl, put carrot, sultanas, walnuts and sugar. Add eggs and oil. Mix with wooden spoon or silicone spatula.
4. Add the flour mixture. Mixed until combine and no patches of flour visible.
5. Pour into the prepared tin, smooth surface
6. Bake for 40 - 50 minutes or until skewer comes out clean when inserted into the center
7. Leave cake in tin for 10 minutes before turning onto wire rack. Cool completely.

You can either serve and eat it like that or you can make some cream cheese frosting to go with.

Cream cheese frosting

500gm cream cheese
3/4 cup icing sugar
Juice and zest of one leman

Using a hand electric mixer, beat all of the ingredients until creamy. Spread on the cooled cake.