Sunday, August 11, 2013
Carrot cream cheese cake
This is a cake that sounds and looks better than it tastes, if that's possible ^^||! Well, at least in my mind, that is.
Don't get me wrong, this is a good cake (recipe from houseofannie) ^^. It's just that I had built up the wildest, imaginary taste and flavor for this cake in my mind.. soft, gooey cream cheese swirling in the midst of cake.. just like my favorite rye bread dotted with lots of cream cheese and dried fruits ^^. Alas, the actual cake fell a little short of the one that I had dreamt of. No fault of the recipe.. it's just me.
I've made carrot cakes using the butter creaming method before and the cakes were numero uno good! So I had a higher than high expectation for this cake with the addition of cream cheese in the cake batter itself! But this is a slightly different recipe, and I now know I made a few mistakes, which I must remember whenever I make carrot cake again.
1. Use brown sugar! Previously I had only used brown sugar in all my bakes ~ hence all my carrot cakes looked golden brown, not golden yellow! And tasted a little different too..
2. Cinnamon. I forgot this time round ~ hence the lack of a subtle layer of zing..
3. Use more carrot! This recipe called for 200g, I used a bit more ~ 2 medium carrots.. And it's still not quite enough! Use at least 3-4 medium ones!
Back to this cake. The cream cheese (go all out ~ use 250g! ^^) in the cake is a wonderful idea! Cake looks amazing when sliced! ^^ And tastes delish too! The subtle cream cheese filling goes really well with the cake. ^^ Check out houseofannie for the recipe.
Well, it's finally Sunday today.. my last cook-and-bake-out marathon day. I'm happy to report I've had a really productive holiday.. cooking and baking to my heart's content ^^! And not spent on mall crawling ^^||.
And to end the long weekend with a bang, I have melt-in-the-mouth (I hope ^^!) maple chipotle pork ribs baking in the oven ~ Cheers! ^^