Recipe: Carrot cake with Cream Cheese Frosting – so moist!

Recipe: Carrot cake with Cream Cheese Frosting – so moist!

Baking is now such a joy. Not only do I have a sunlight filled kitchen which fills me with happiness, but I also now own a Kitchenaid which makes the actual process of mixing and preparing that cake batter the most painless event ever. I can’t believe how easy it is! Best friend, welcome home!

The only thing marring my kitchen bliss is my temperamental oven. But the electrician’s on it, so really I will have my perfect kitchen very soon.

With my new kitchen, I decided a new apron was in order:

And with that, I decided the perfect cake to christen my new kitchen and new kitchenaid was a carrot cake. Mainly because I had a bag of carrots in the fridge and nothing else.

Carrot Cake

with Cream Cheese Frosting.
Makes 12 cupcakes and one loaf


1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Cream Cheese Frosting

From Hummingbird Bakery Cookbook

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp


Carrot Cake

Heat oven to 180 degrees celsius.
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle.


Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

The recipe came from Emma over at Cakemistress. I trust her recipes with every bit of my being and if she says this recipe is awesome, you can bet anything that it is and will blow your socks off.

I did have some issues with my new oven. God bless the person who invented oven thermometers! My oven turned out to be about 60 degrees hotter than what the dial claims to be at. My poor cake would have died a horrible death had I popped it in without checking on the thermometer first! Fully baked and slathered with cream cheese frosting, I was almost ready to eat it. Almost.

Lemon zest on the top, and then I was ready. (To be fair, I forgot about the lemon zest until Sefie reminded me. Whoops!)

Would you like to come round for tea?

Of baking cupcakes for the Nuffnang Family

Recently I baked a few cupcakes for the Nuffnang family as part of a top secret project that I’m currently cooking up. Hahaha, pun!

I won’t share recipes just yet as I don’t think the recipes are quite ready to be shared since I had to add some tweaks and such, so let me experiment a little more first k?

Instead, have some photos to ponder over. My icing skills are terrible!

The leftmost are coffee cupcakes with cream cheese frosting, topped with freshly ground coffee. The rightmost are pandan cupcakes with brown sugar frosting.

I really liked the coffee ones, super moist with a strong but not overbearing coffee taste. Although if you look at the photos, you can see where I accidentally slipped when sprinkling the ground coffee over them… a big WHOOPS and somebody has to eat extra strong coffee flavoured cupcake!

The pandan cupcakes turned out a bit dry, unfortunately. It was also my first time tasting brown sugar frosting and I liked it!

I also made vanilla cupcakes which were really moist out of the oven but dried out really rapidly soon after. Too dry, in fact. Thankfully the vanilla frosting really helped moisten the cupcake, else this wouldn’t have been edible…

You see them here with paper towels in the tray because these cupcakes are tiny! They are way smaller than the tray, so I had to put the paper towels there in order for them to be easily retrieved. Don’t really want people getting fingers full of frosting just to get one tiny cupcake… talk about having to work for your food!

I really, really wish my icing skills were better! Practice, practice, practice…