I haven’t been able to find a carrot cake in Hong Kong which I can say I absolutely love, so I decided to try my hand at making one instead. Something which suits my requirements of being moist, contains walnuts, has a generous amount of cream cheese frosting, and more importantly, contains no raisins (I don’t like them).

For this small cake, which fitted into a six-inch square pan, I used about 1 cup of flour, 2 eggs, 1 cup of grated carrot, 3/4 cup vegetable oil, 2 dashes of salt, 3/4 cup caster sugar, 1 teaspoon baking soda, and one slice of crushed pineapple. The friend who gave me the recipe said the pineapple helps to keep the cake moist. I baked it in the oven at a medium heat setting for about 30 min. I don’t have a proper oven and rely solely on my mini toaster oven which only has a low, medium and high heat setting! The original recipe had called for 180 degree Celsius for 45min. I took the middle ground with my tiny oven and found that 30min was enough.

For the cream cheese frosting, I mixed a small packet of cream cheese with some unsalted butter, caster sugar and vanilla essence.  I just kinda guessed and estimated the amount I needed.

I’m pretty pleased with the result for a maiden attempt. Next time I make it I will put more carrot, plus a tad more sugar and walnuts.