Frei Aber Froh

Last week, I baked an American style carrot cake. Although I’ve reduced the amount of sugar, butter and oil, it was still too sweet and too heavy for me.

This time, I used a very famous Taiwanese baker’s recipe and the cake turned out just sooo good! I especially like that she doesn’t add cinnamon in the cake because I don’t like the smell LOL

Here is her recipe (in Chinese).

Pardon me for not frosting the cake as beautiful as she did, so I decorate on top with some gummy bears to increase the appetite XD

I translated the recipe into English for my friends in the states, enjoy :)

=To make the carrot cake=

Ingredients:

2 eggs

100g vegetable oil

60g granulated sugar

1/4 tsp salt

1 lemon

130g all-purpose flour

1/2 tsp baking soda

150g grated carrots

50g pecans

Butter (for greasing the baking pan)

Prep:

1)      Grate the carrots

2)      Squeeze the lemon (and grate the peel if you want)

3)      Bake the pecans at 350 F for 8 minutes, then chop

4)      Sieve and mix the flour and baking soda

5)      Grease and flour the baking pan

6)      Preheat the oven to 350 F

Step:

1)      Beat together eggs, oil, sugar and salt

2)      Mix in lemon peel, lemon juice and sieved flour

3)      Stir in pecans, grated carrots

4)      Pour into prepared pan

5)      Bake in preheated oven for 45 minutes, or until the toothpick inserted into the center of the cake comes out clean.

6)      Let cool, then turn out

=To make frosting=

Ingredients:

200g cream cheese, softened

20g unsalted butter, softened

60g confectioner’s sugar

3 tbs lemon juice

1/2 tbs rum

Step:

1)      Combine all the ingredients and beat until the mixture is smooth and creamy

2)      Frost the cooled cake

et voilà :D