Mother-of-all Carrot Cakes

Instructions

Carrot Cake Sheet:

1. Add eggs & light brown sugar into a bowl and whisk.
2. Add the grapeseed oil & mix.
3. Add the dry ingredients (cake flour/almond powder/cinnamon powder/baking powder/baking soda/salt) and mix well.
4. Add all the rest (pecans, walnuts, raisins, carrots) and mix.
5. Pour into the pan and bake for 45~50mins at 165℃ (Pre-heat to 165℃). Adjust the baking time to suit your oven and taste. Stick in a wooden rod to check if any wet batter comes out – if so, then bake further.
6. Place the carrot cake onto a cooling rack and let it cool completely.
7. Slice it into 3 sheets of 1.5cm thickness.

Cream Cheese Frosting:

1. Make sure the cream cheese and butter are at room temp (20℃)
2. Smooth out the cream cheese by lightly beating it.
3. Sift in the sugar powder and mix.
4. Smooth out the butter and add it in.
5. Add in the lemon zest, followed by heavy cream.
6. If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.

Putting things together:

• Pls refer to the video.