Carrot Cake

I've always wanted to bake another carrot cake. I love carrot cakes, western & eastern versions. The pecans in the fridge had been there for a long time, so I might as well used them all up for the Carrot Cake. :p

The pan I used was too big, therefore, the cake was a bit flat!

Different views of my carrot cake with cream cheese frosting.

The recipe was extracted from Allrecipes, Carrot Cake III. However, this is not as good as Aunt Yochana's American Carrot Cake. Her carrot cake recipe is much better. Allrecipe's carrot cake is a bit crumpy, the cake doesn't really stick together, whereas Yochana's carrot cake is moist & good. As for the cream cheese, I combined both their recipes. I followed Yochana's sugar amount and added a tsp of lemon juice. I omitted the chopped pecans for the cream cheese frosting.

[Afternote: The cake taste was really good, but too soft. The cream cheese was just PERFECT in taste! Not too sour (lemony), not too sweet & not too cheesy!]


Post a Comment

Be free with your mind!