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Carrot Cream Cheese Cake Recipe

This recipe is for a carrot cream cheese cake. The cake batter contains butter, sugar, eggs, flour, walnuts, raisins and grated carrots. A cream cheese mixture of cream cheese, sugar and egg is made separately. The carrot cake batter is divided in half and placed in a greased pan, then the cream cheese mixture is added and covered with the remaining carrot cake batter. The cake bakes for 50-55 minutes. Baker's notes provide tips for grating carrots, using the full amount of cream cheese, smoothing the batter and avoiding overbaking.

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Lee Fhu Sin
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95 views6 pages

Carrot Cream Cheese Cake Recipe

This recipe is for a carrot cream cheese cake. The cake batter contains butter, sugar, eggs, flour, walnuts, raisins and grated carrots. A cream cheese mixture of cream cheese, sugar and egg is made separately. The carrot cake batter is divided in half and placed in a greased pan, then the cream cheese mixture is added and covered with the remaining carrot cake batter. The cake bakes for 50-55 minutes. Baker's notes provide tips for grating carrots, using the full amount of cream cheese, smoothing the batter and avoiding overbaking.

Uploaded by

Lee Fhu Sin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Carrot Cream Cheese Cake Recipe

Prep time: 30 min Cook time: 1 hour


Ingredients:
A:
250g butter, at room temperature
150g sugar
4 eggs
220g all-purpose flour
100g walnut, chopped
100g raisins
200g carrots, grated
1 tsp cinnamon
B:
150g (or 250g if you want) cream cheese, at room temperature
50g sugar
1 egg
Method:
1. Preheat oven to 350 F or 170 C.
2. Cream butter & sugar till fluffy then add eggs one at a time, scraping down after each
egg.
3. Fold in flour to mixture, add in chopped walnuts, raisins, grated carrots & cinnamon
and mix well.

Making Carrot Cake Batter

4. In a separate bowl, cream ingredients in B till smooth for the cream cheese portion.
5. Butter and flour a 9 inch baking pan. Divide the carrot cake mixture (A) in half, pour
in first half into the pan, then pour in cream cheese mixture. Finally, add in the rest of
the carrot cake mixture (A) by placing small mounds all over the top and gently
smoothing the batter flatdont worry if you dont cover the cream cheese portion well,
just try to get most of the cream cheese portion covered by the cake mixture.

Assembling Carrot Cake

6. Bake for about 50-55 minutes or until cake tester comes out clean.

Bakers Notes
A few observations I have made after baking this cake for several times:
1. If you like your cake to be very moist, use the fine grater when you grate the carrot
for this cake. That will make the cake texture more fine and moist. If you like a cake
with more of a crumb, use the large grater to grate your carrot. This will give a drier
consistency (still moist but maybe less fruit-cake like in texture).
2. Even though the original recipe calls for only 150g of cream cheese, you can use the
whole 250g block which will give an even better balance of tangy-sweet flavours (if
you want to save the rest of the cream cheese for your bagels, thats fine, but for me, if
I leave some cream cheese behind, I inevitably end up tossing it as I dont use it plain
for much else).
3. When smoothing on the second half of the carrot cake dough after putting on the
cream cheese layer, it is easier to plop down small mounds all over the top and then
gently pushing the batter to cover the cream cheese. Its ok if some of the cream cheese
shows up at the edges.

4. Be careful not to overbake. If you overbake, the cake wont get dried out but the
texture of the cream cheese portion will become less creamy.

Carrot Cake Slice

Lapis Bumi/ Coffee layer cake


recipe from : my sister connie
Ingredients
A:
450g butter
B:
10 eggs
C:
388g condensed milk (i reduced to 300g)
300g Kaya (i used Glory brand)
D:
270g plain flour
200g Horlick
E:
5 tsp instant coffee powder add 2 tbsp warm water to diluted
(i added 6 tsp with 3 tsp warm water)
To do:
1) Beat A till pale and fluffy. Add in B, one egg at a time and
blend well.
2) Add in C and D beat till all combine.
3) Divide batter into two portions. one plain and the other one
add in dilute coffee.

4) Steam in a 8x8 inches square pan layer by layer( each layer is


170g of batter). Each layer I steam for 5 minutes. Do not steam

too long as the surface of this cake will wrinkle and causes
uneven layers.

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