Method
1) Peel and grate the carrots finely. Using a clean kitchen towel, wrap the grated carrots and press out the juices.
2) Cream butter, corn oil, sugar and brown sugar together in mixing bowl till smooth and colour of batter changes pale.
3) Add in eggs slowly one by one. The best way is to break the eggs (egg yolks) before adding it in to avoid batter splitting. continue to beat till fluffy.
4) Make sure batter is completely smooth before proceeding to add the next egg.
5) Mix in 1/3 of soft flour into the grated carrot. This will prevent the carrot from sticking together and sink to the bottom while baking.
6) Add in remaining soft flour, baking powder, sodium bicarbonate and cinnamon powder into the batter...
7) Mix till all ingredients form a smooth batter. Do not overmix as cake texture will be affected (springy texture due to flour gluten).
8) Lastly add in grated carrots and mix for just about 10 seconds till well mixed.
9) Using a rubber spatula, make sure bottom of batter is well mixed.
8) Brush shortening on the bottom and sides of a 20 cm (8") cake ring. Line the bottom of ring with grease proof paper to prevent the cake from sticking to the bottom.
9) Pour in cake batter and bake in oven at 180 C (356 F) for 45 minutes. Insert a toothpick into centre of cake when done. If inserted toothpick comes out clean, your cake is done.
10) Set aside to cool down.
Making Cream Cheese Frosting
1) Beat cream cheese together with 50gm sugar at high speed till smooth and fluffy.
2) Coat the whole or just the top part of cake with generous amount of cream cheese frosting.
3) Decorate carrot cake chocolate, wafers, chocolate rice, croquants or anything you fancy. Some fresh fruits will certainly add to the colour of the cake.
Recipe makes 1 X 20cm (8") Round Cake Ring.
