Thursday, 14 April 2011


2 cups cakes flour
1 tsp baking soda
1/2 tsp salt
2 tspn cinnamon pwdr
3 large eggs
1/2 cup brown sugar
185 ml grapeseed oil
1/2 cup golden syrup
2 tsp vnla extract
2 cups grated carrot
1/2 cup crushed pineapple - drained
6 tbsp flaked coconut
1 cup chopped walnuts

1. Line 3 (8-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
4. Add flour mixture, beating at low speed until blended.
5. Fold in carrot and next 3 ingredients.
6. Pour batter into prepared cakepans.
7. Bake at 180C for 30 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
9. Spread cream cheese frosting between layers and on top and sides of cake.

Cream cheese frosting ingredients..
90 ml butter softened
125 gm cream cheese softened
2 cups sifted powdered sugar
1 tbs vnla extract

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
2. Add powdered sugar and vanilla; beat until smooth.
moist carrot cake..
moist carrot cake..


  1. kak jue, klu nak order berapa akak amik eik??sedapnyer ( fb junaidahmaat)

  2. junn..laa nk oder cmne ygg..jauhh u kt perak kan? akak kt johor huhuhu..