Today, I baked some good ol’ carrot cake and whipped up a small batch of its unmissable pairing – decadent cream cheese frosting. I wanted to bake coffee crumb cake but changed my mind at the last minute because my mother had a carrot cake craving.
By the way, fun fact, coffee crumb cake doesn’t have coffee in it!
It’s called coffee cake because it’s eaten with coffee, much like what a teacake is.
I was disappointed because when I saw the picture of the coffee cake I reblogged, I deeply imagined shoving a mouthful of perfectly balanced moist
coffee-laced sweet cake and crunchy streusel, sipping hot coffee on a cold morning by the window that overlooked the early traffic and humans bustling to work. It wasn’t in Singapore.
… This is what Malays call berangan (shameful dreaming/fantasizing)…
Anyhoo, I’ve baked using the recipe before for my mother’s birthday last year (see image below), except today I cut the recipe by half and made slight adjustments to it. The original recipe can be found here.
I’ve tried several carrot cake recipes and this one is, by far, the best – it’s extremely luscious and perfectly moist, and best of all, it’s foolproof!
I really tried with the pictures…
This recipe is for a Bundt tin (will insert measurements soon). To make a layered cake, double the recipe.
Ingredients for cake
- ¾ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 2 tbsp sour cream
- ½ tbsp vanilla extract
- 1 5/8 cups flour (1 ½ + 1/8 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tbsp ground cinnamon
- ¼ tsp ground nutmeg
- A pinch of ground cloves
- 1 tsp salt
- 250g grated carrots (approx 5 medium carrots)
Ingredients for cream cheese frosting
- 4 oz. cream cheese
- ¼ cup unsalted butter (it has to be unsalted!)
- ½ tbsp vanilla extract
- ½ cup powdered sugar
- Preheat oven to 180°C (200°C for mine; adjust depending on your oven)
- Grease and flour Bundt tin. Ensure that tin is greased and coated well so that the cake doesn’t stick. (To make a layered cake with doubled recipe, use 3 8-inch or 2 9-inch round baking pans.)
- In a large bowl, mix together oil, sugars and sour cream until combined and smooth using a stand mixer.
- Add in the eggs, one at a time, then the vanilla, and mix until smooth.
- In a separate bowl, sift the dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) and whisk until combined.
- Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined; scrape down bowl several times to ensure batter is well mixed.
- Fold in grated carrots by hand, and stir until combined. (If you desire nuts and/or raisins in your cake, add them in at this point as well)
- Pour the batter evenly into the prepared tin and bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature. You may pop them in the fridge for 10-15 minutes to let it cool off slightly.
- Frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.
- Beat cream cheese until smooth.
- Add softened butter and beat until well combined.
- Mix in vanilla and sugar until frosting is integrated.
- Store covered in the fridge for at least 15 minutes to let it stabilise before using.