Carrot Walnut Cake - The wonderful Cake

Carrot Walnut Cake - The wonderful Cake

This is much-sought-after recipe by my family members. Finally, we got it from a dear aunt and as usual, we need to work on the recipe to get to the version that we truly love and enjoy.

Doria's Carrot Walnut Recipe

A 

6 Oz Corn Oil

6 Oz Sugar (Brown is preferred)

4 Eggs

B

3 Oz Pineapple crushed (add some juice from tin)

10 Oz Carrot (grated & raw), min 7 Oz

2 1/2 Oz Walnut (raw)

2 1/2 Oz Rasin (dust with flour), may replace some with Prune in rum

C

8 Oz Hong Kong Flour

1 tsp Baking Soda

2 tsp Baking Powder

2 tsp Cinnamon Powder

Method :-

1) Mix (A) together and stirring until turns lemon colour. Then add in (B) and mix well.

2) Sift the Cake Flour and Baking Soda over the mixture, mixing thouroughly. Bake in 2 greased and floured 10" or 1 12" pans at 170 C for 30 mins until cooked. 

3) Bake as one single cake - 50 mins to 1 hour. If smaller portions then less time.

Cream Cheese Frosting

250 gm Cream Cheese

250 gm Butter

3 oz Icing Sugar

1 tsp Vanilla

Cream Cheese Frosting (1 1/2 Portions)

500 gm Cream Cheese

350 gm Butter

3 Oz Icing Sugar

1 tsp Vanilla

Cream Cheese Frosting (1 1/3 Portions)

400 gm Cream Cheese (with the liquid)

270 gm Butter - I used 250 gm

2.5 Oz Icing Sugar - I added till 4 Oz cos not sweet enough

1 tsp Vanilla (replaced by half a lemon rinds and 2 tsp of Lemon Juice)

Comments :-

1) Carrots and Pineapple are often "melted" into the cake and hard to taste it. The colour of the cake is dark brown, likely to come from Carrots.

2) Cinnamon is needed. 

3) The cake taste great and much healthier without the Cream Cheese. It is not oily and not too much spices.

4) The above portion yields one 8 inches round cake or 3 small cakes of 400 gram each. The following portion is larger portion.

1 1/2 Portion Recipe

A
9 Oz Corn Oil
9 Oz Sugar
6 Eggs

B
4.5 Oz Pineapple crushed
15 Oz Cooked Carrot (grated)
3 3/4 Oz Cashew Nut
3 3/4 Oz Rasin

C
12 Oz Hong Kong Flour
1.5 tsp Baking Soda
3 tsp Baking Powder
3 tsp Cinnamon Powder

Original Recipe 

(Original Recipe typed out)

A 

6 Oz Corn Oil

6 Oz Sugar

4 Eggs

B

3 Oz Pineapple crushed

10 Oz Cooked Carrot (grated)

2 1/2 Oz Cashew Nut

2 1/2 Oz Rasin

C

8 Oz Hong Kong Flour

1 tsp Baking Soda

2 tsp Baking Powder

Carrot Walnut Sponge Cake

4 Eggs Separated

1 1/2 Cups Corn or Vegetable Oil

170 gm Fine Granulated Sugar

140 gm Brown Sugar

1 1/2 Cups Lightly Packed Grated Carrots

Sift Together:-

250 gm Cake Flour

2 tsp mixed spices

1 1/2 tsp Baking Soda

1 tsp Salt

100 gm Chopped Walnuts

Method:-

1) In large mixing bowl beat egg yolks then add in oil, sugar, carrots and mix well.

2) Stir in dry ingredients and mix well.

3) Beat egg whites until stiff and fold into cake mixture,

4) Pour into a lined and greased 9" round baking mould and bake for 180 C for 45 mins.

Cream Cheese Frosting:

120 gm Butter

250 gm Cream Cheese

120 gm Icing Sugar

Cream butter and cream cheese till fluffy and then add in Icing Sugar, cream until smooth.