Carrot Cake with Cream Cheese Filling

Dear daughter came back from her trip last night, finally got to see my darling after a week, miss her so much. She was so enjoyed that kept sharing the trip with me and also the stuff that she bought during the trip. The night before her departure, she called me when I was on my business trip and said that she regret going for this trip as not gonna see me for 1 week, she cried her heart out that making me so heart pain :(.  I told her once she is on the trip, she surely will enjoy until dun remember her mummy until bed time lol. See, that is happening hahahaha....

This is another bake that was done at least 6 months ago, luckily the photos had been uploaded as I had lost some of the photos taken previously. Careless me, lost my precious photos twice, so sad :(.

Recipe adapted from Min's blog.

Ingredients :

175g carrot, finely grated 

100g raisin/golden raisins/sultanas 

100g walnuts, chopped (I used walnuts, hazelnuts and almonds, crushed)

175g butter

175g castor sugar（I reduced to 130g)

1 tsp vanilla essence (I used 1/2tsp pure vanilla powder)

3 eggs

200g self raising flour 

1 tsp cinnamon powder

Cream Cheese Fillings

55g butter, soften

115g cream cheese, soften

100g Icing sugar, sifted (I used 35g castor sugar)

Mix the above ingredients together till smooth.

Method :

1.    Beat butter and castor sugar together till fluffy.

2.    Add in eggs in a few additions.

3.    Add in vanilla essence.

4.    Shift in self raising flour and cinnamon powder, mix well.

5.    Add in raisins, grated carrot and chopped nuts, mix well.

6.    Scoop 1 tbsp of the batter into cupcake case, spread or scoop 1 tsp of cream cheese and top with balance batter to cover.

7.    Bake in preheated oven, at 170'C for 20-30 minutes.  

Verdict?

The cupcake is moist and fluffy, cannot detect much taste of the carrot. The cake's sweetness is just nice, taste good especially with the bites of raisins and nuts, the cream cheese filling definitely makes the cupcake perfect! However, I prefer to have more cream cheese filling so next time will need to increase. The cinnamon taste is very mild so for me, will increase to 1 1/2 tsp next time.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen.