Carrot Cake with Cream Cheese Frosting

TGIF Friends 😊

Any plans for the weekend? My oldest has sleepover tonight, my youngest is going to the cinema tomorrow, and as for myself and my husband, we are new stove hunting 😅 Yep. For 4 years, I have been using table top oven, instead the big oven+stove that came with the house when we purchased it. That big oven wasn’t working, only the stove, but neither the seller of the house, the agents, ever brought it up 🤣 I kid you not, people are so shady when it comes to real estate/property market (stove wasn’t the only thing that gave us surprises as we moved in, finding things were meh) 🤔🤣🤔🤣 Anyhoo, that table top is now kaput.

Today I have a very nice cake to share, a steamed carrot cake recipe, complete with its yummy cream cheese frosting 😊

6 eggs
1 tbsp ovalet
1 tsp vanilla essence
1/4 c sugar
1/2 c dark brown sugar
1 tbsp sweetened condensed milk
6 baby carrots
280 g flour
Cinnamon powder and allspice powder, to taste
1 tsp each BP and BSoda
1/4 c melted unsalted butter
1/4 c raisins
1/2 c walnut halves, chop roughly

1 block of cream cheese (250 g)
1/2 c icing sugar
250 g unsalted butter

In a food processor, chop carrots but don’t turn them into smoothie 😉

In a bowl, mix flour, baking powder, baking soda, and spices, set to side

In another bowl, beat eggs, sugars, essence and ovalet for 5-8 minutes, until fluffy and pale, then fold in flour mixture, followed with carrots, melted butter, and lastly raisins

Pour batter into a parchment lined loaf pan, steam for an H

Meanwhile, toast walnut, and let cool to room temperature

Once cake is done, flip on cooling rack, peel parchment paper, and let it cool to room temperature

While cake is cooling, beat cream cheese and icing sugar until creamy (ake sure cream cheese and butter are at room temperature), then cream in butter

Once cake is cooled, spread frosting, slice and serve

Enjoy 😍

Print Recipe

Carrot Cake with Cream Cheese Frosting

Servings: 0

Ingredients

• 6 eggs
• 1 tbsp ovalet
• 1 tsp vanilla essence
• 1/4 c sugar
• 1/2 c dark brown sugar
• 1 tbsp sweetened condensed milk
• 6 baby carrots
• 280 g flour
• Cinnamon powder and allspice powder to taste
• 1 tsp each BP and BSoda
• 1/4 c melted unsalted butter
• 1/4 c raisins
• 1/2 c walnut halves chop roughly

Frosting

• 1 block of cream cheese 250 g
• 1/2 c icing sugar
• 250 g unsalted butter

Instructions

• In a food processor, chop carrots but don’t turn them into smoothie 😉
• In a bowl, mix flour, baking powder, baking soda, and spices, set to side
• In another bowl, beat eggs, sugars, essence and ovalet for 5-8 minutes, until fluffy and pale, then fold in flour mixture, followed with carrots, melted butter, and lastly raisins
• Pour batter into a parchment lined loaf pan, steam for an H
• Meanwhile, toast walnut, and let cool to room temperature
• Once cake is done, flip on cooling rack, peel parchment paper, and let it cool to room temperature
• While cake is cooling, beat cream cheese and icing sugar until creamy (ake sure cream cheese and butter are at room temperature), then cream in butter
• Once cake is cooled, spread frosting, slice and serve

Video