Make a show stopping cake during this stay-home period. Try out Chef Mandy Pan's (from DB Bistro Oyster Bar) all-time favourite home recipe - The Classic Carrot Cake.
Ingredients:
- 3 eggs
- 300g sugar
- 1/2 tsp salt
- 128 g oil
- 190g all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 pinch cinnamon powder
- 343g shredded carrots
- 30g golden raisins
- 60g walnuts
Step-by-step:
- Heat oven to 170C
- Mix the oil, eggs, sugar into a large mixing bowl. Quickly mix with an electric whisk until smooth.
- Once done, prepare your flour mixture. Mix salt, baking powder, baking soda and cinnamon powder.
- Gradually add the flour mixture to the mixer bowl. Make sure that it is mixed until the batter comes together.
- Add shredded carrots, raisins and walnuts to the mixer bowl.
- Once it is all mixed, scrape the batter into your preferred tin.
- Bake the Carrot Cake in the oven for 25 mins until golden.
- For bigger cakes, cool in the tin for a day before decorating.
Pro-tip: Use a skewer to poke into the cake to check if its ready. Once it comes out clean and dry, your cake is ready!
Time to make your delicious Carrot Cake look good too. Turn it into a divine dessert treat with some Cream Cheese Frosting and top it with colourful edible art.
Ingredient:
- 250g cream cheese
- 83g butter
- 83g icing sugar
- 1 lemon zest
Step-by-step
- Beat cream cheese in a mixing bowl with an electric whisk until smooth. Make sure to remove all lumps.
- Add lemon zest, butter and icing sugar. Make sure everything’s mixed well.
- To make it colourful, add edible food dyes to your frosting and decorate it!
Even without the frosting, the Carrot Cake itself is plain delicious. What could be more cheerful than this heartwarming classic dessert? Watch the video below and learn how to bake a Classic Carrot Cake with Chef Mandy Pan.
