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Making the Perfect Carrot Cake


Making the Perfect Carrot Cake

Did you know that 3rd February is Carrot Cake day!

Cecilia’s biggest gripe about carrot cakes sold in the market were its tough and dry texture, but unlike most people, she made it her mission to fine tune a dish that was optimal in texture without compromising on taste. Carrot cakes are believed to have been baked since the Middle Ages and Cecilia’s mission to perfect her own carrot cake would see her spending months crafting the perfect concoction for her bakes.

We were afraid that our video wouldn’t do justice to her recipe but we were pleasantly surprised! It was a really easy recipe to follow and produce, best of all, Cecilia’s carrot cake did not disappoint! Taste, texture and consistency were spot on and we wouldn’t have done it any differently!

So here it is – Cecila Koh’s Carrot Cake Full Recipe.

Preparation Time: 2 hours 30 mins | Bake Time: 30 mins | Total Time: 3 hours

No. of servings: 1 Cake

Ingredients 食材

  • 2 eggs (2个蛋)
  • 150g vegetable oil (150克植物油)
  • 90g white sugar (90克白糖)
  • 1 tsp vanilla extract (1茶匙香草精)1/4 tsp salt (1/4茶匙盐)
  • 165g shredded carrots (165克胡萝卜丝)
  • 55g walnuts, chopped roughly (55克核桃,切碎)

Sift together 筛过,混合在一起):

  • 125g plain flour (125克普通面粉)
  • 1 tsp baking powder (1茶匙烘焙粉)
  • 1 tsp baking soda (1茶匙苏打粉)
  • 1 tsp cinnamon powder (1茶匙肉桂粉)


Cream Cheese Frosting 准备奶油乳酪霜):

  • 125g cream cheese,room temp (125克奶油乳酪,室温)
  • 50g butter,room temp (50克奶油,室温)
  • 50gm icing sugar,sifted (50克糖粉,筛过)
  • Few drops of lemon juice (几滴柠檬汁)

Cooking Directions 烹煮过程 

Step 1: Prepare the Oven and Casserole (准备烤箱和玻璃烤盘)

Preheat oven at 170 degree Celsius, grease 21cm x 21cm glass casserole with olive oil. (预热烤箱在170摄氏度.在21厘米×21厘米的玻璃烤盘抹上一层橄榄油.)

Step 2: Prepare the cake batter (准备蛋糕面糊)

Using a electric mixer, beat eggs, oil, white sugar and vanilla extract at high speed. Add in flour, baking soda, baking powder, cinnamon and salt, and continue to beat at high speed.  Using a spatula, fold in carrots and walnuts. (用电动搅拌器,高速打蛋,油,白糖和香草精。加入面粉,苏打粉,烘焙粉,肉桂和盐,并继续高速打拌。使用铲子,将萝卜丝,核桃碎和蛋糕糊混合在一起。)

Step 3: Bake (烘烤)

Pour into prepared baking tin and bake for 30mins. To test, poke a satay stick into the centre of the cake. If it comes out clean, the cake is ready. Once it is done, remove from oven and set aside. (倒入准备好的玻璃烤盘并烘烤30分钟。想测试蛋糕的熟度,用一个沙爹支插入蛋糕的中心。如果沙爹支出来是干净的,蛋糕算的烤好了。一旦完成,从烤箱中取出,并放在一边。)

Step 4: Make the Cream Cheese Frosting (准备奶油乳酪霜)

Mix all the ingredients and beat till well blended. Spread frosting on top of the cooled cake. Frost for an hour, cut into squares and ready to serve. (用电动搅拌器,高速混合所有的材料。在冷却的蛋糕,抹上奶油乳酪霜。放入冰霜一小时,切成方块,即可享用。)

Recipe adapted from Cecilia Koh

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