Carrot Cream Cheese Cake RecipePrep 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 flat–don’t worry if you don’t 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.

Baker’s NotesA 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, that’s fine, but for me, if I

leave some cream cheese behind, I inevitably end up tossing it as I don’t 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. It’s ok if some of the cream cheese

shows up at the edges.

4. Be careful not to overbake. If you overbake, the cake won’t get dried out but the

texture of the cream cheese portion will become less creamy.

Carrot Cake Slice

Lapis Bumi/ Coffee layer cakerecipe from : my sister connie

IngredientsA:

450g butter

B:10 eggs

C:388g condensed milk (i reduced to 300g)

300g Kaya (i used Glory brand)D:

270g plain flour200g 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.