Wednesday, January 12, 2011

Super-sized Baptism/Birthday Carrot Cake – Double the Carrot Yum!

Dessert : Wed, 5-Jan-2011 - a very special day indeed!! :-D

Maureen's Blurb:
In celebration of my 40th birthday and birth into God's kingdom, Karen made a double carrot cake for this dual celebration. Two carrot cakes in one making a tower of a cake all fenced in with yummy miniature Corinthians chocolate wafer rolls and topped with choc Lindt balls. To add additional glitter to the event, the writing on the cake was sparkling and glittery. It is the first birthday cake anyone has baked for me. Thanks to my sister in law and now in Christ for her pure and kind heart and her ability to bless us with her creative talents.

The cake and cream were very yummy but so big that between 6 adults and 3 children, we were only able to make our way through just over a quarter of the cake in one sitting!

My Blurb:
This is the best ever carrot cake... love the recipe... which originated from Susan Chan... thanks Susan for sharing it.. its the yummiest ever cake recipe!!  :-D

Now as for having made it... well... the girls (my SILs & Suz) are always wanting to watch what they eat... so emmm... decided to go for a healthier option (as my original was to try out my black forest cake... but my MIL doesn't like chocolate... so I stuck to the carrot cake option instead... oh plus my oldest boy who doesn't like vegies actually love this cake... funny that!)

Pictures of the cake you see here are actually emmm... 2 lots of cake recipe... so its actually heaps bigger than it would otherwise have been, with double quantities of cream cheese topping too... It is also because I decided to put 1 mixture into a bigger cake tin & much to my dismay was obviously heaps shorter even though it did rise... (Duh!!)  So I had to quickly bake a 2nd lot as well... hence the result of a giant sized cake! *haha*  :-D

Anyway, since my OSIL only ever comes once a year... (hoping it'll be more in the future), we have to of course celebrate her birthday early... seeing as it was a benchmark birthday too... the BIG 40...  *hehe* So the BIG 40 combined with a great baptism was celebrated with a BIG carrot cake *hehehehe*... Glad you enjoyed the cake... as huge as it looked... LOL!  :-D  Don't forget how special you are yah... Love you sis & congratulations!!

Susan Chan's Moist Carrot Cake
1. 1 cup oil (I used olive oil)
2. 1 cup brown sugar
3. 3 eggs
4. 1 1/2 cup self-raising flour
5. 1 tsp bicarb of soda
A lot of cake left!
6. 1 - 2 tsp cinnamon
7. pinch of salt
8. 2 large carrots - grated
9. 3/4 cup chopped walnuts

Cream Cheese Topping:
1. 250g Cream Cheese (I use Philadelphia brand)
2. 1/2 cup icing sugar
3. 2 tbsp lemon juice

1. Preheat oven to 180C.
2. Hand beat eggs with a fork till light & fluffy.
3. Add in oil and sugar and hand mix until well combined.
3. Add sifted flour, bicarb of soda, cinnamon & salt and hand mix until well combined..
4. Fold in grated carrot & walnuts.
5. Pour into greased 20cm round cake tin.

A slice of cake for your enjoyment! Yum!
6. Bake 45-50 mins until cooked fully in the centre (In my oven it takes about 60 mins - so please check properly that the centre of your cake is fully cooked).

Cream Cheese Topping:
1. Cream the cream cheese, sugar & lemon juice together until desired consistency with a mixer.
2. Spread over cooled cake.

Note: I actually like to cut cake into half horizontally then spread cheese on bottom layer before putting top layer of cake back on & spreading cream cheese over the whole exterior of cake...


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