Love in the Kitchen : Carrot Cake

This year Mother's Day, I decided to bake carrot cake for my mom. So, 2017 Mother's Day cake - carrot cake.

Carrot Cake

Adapted recipe from: http://www.inspiredtaste.net/25753/carrot-cake-recipe/

Original recipe uses two 9" round tins.

I used two 7" round tins by making half of the original recipe.

INGREDIENTS

CAKE

1 cup (130 grams) flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

148 grams canola oil

1/2 cup (100 grams) white sugar

1/2 cup (100 grams) brown sugar
* I substituted both 200g sugar with 175g brown sugar which is JUST NICE

1/2 teaspoon vanilla extract

2 eggs

1 1/2 cups of grated peeled carrots (150 grams)

1/2 cup (50 grams) coarsely chopped almonds/pecans/your choice of nuts

1/4 cup (30 grams) of raisins

FROSTING

250 grams cream cheese

20 grams butter

100 grams condensed milk
* I substituted 100g condensed milk with 50g condensed milk.

1 tablespoon of lemon juice

100g whipping cream

* I substituted 100g whipping cream with topping cream.

NOTES:

These are the measurements I used for the first time. However, on the first few bites, it tasted really sweet but later, it tasted fine. =/ After modifying, I think it is best to use 175g brown sugar for cake and 100g topping cream + 50g condensed milk for cream cheese frosting.
This batch of frosting is sufficient to make x2 of this recipe. One double layered 7 " cake, fully frosted. Second is single layered 8" square cake, top frosting.
I tried the second time using 8" square tin and noticed that the cake is significantly shorter. Unsure if the cake is too dense to rise a little on its own or the size is indeed much larger and hence resulting in a shorter cake. So, I think it is still recommended to use two 7" round cake tins for best result.
I made this cake, frosted with cream cheese 2 days in advanced and the cake still tasted moist and soft.

STEPS

Line bottom of the tins with baking paper. Grease lightly the bottom and around the sides of the tins.
In a medium bowl, whisk flour, baking soda, cinnamon and salt till well combined.
In a separate bowl, whisk oil, sugar and vanilla extract until combined.
Whisk in eggs one at a time till fully combined.
Fold in flour 1/3 at a time, slowly, till everything well incorporated.
Switch to a spatula, mix in carrots, nuts and raisins. Fold well into the cake batter.
Divide batter into half and pour into each tin.
Bake at 160 degree Celsius in preheated oven for approximately 25 - 30 minutes for two 7" round cakes.
Remove cake from oven and let them cool down for 15 minutes.
Overturn cakes on cooling racks and remove the paper on the bottom. Cool completely.
FROSTING: Whisk all ingredients except whipping cream until well combined. Add in whipping cream and whisk till it forms a smooth cream.
Frost your cake as desired.
Refrigerate your cake. Serve.