Sek Pau Mei

The misadventures of the heart and sometimes, the stomach.

Recipe: Carrot Cake.

I have a confession of sorts.

You know when I make recipes like chocolate cake that make children weep and pavlova so beautiful you can’t bear to cut into it; the truth is, 

My parents don’t really like them. 

Now before you push back your chair and declare this site a fraud, don’t get me wrong. 

The recipes are delicious. It’s just that my parents don’t like sweet desserts. 

It’s difficult being an Asian kid. 

So in order to bribe my mother for permission to go out make desserts that will please them, I always turn to my fail-proof carrot cake. 

It’s so pretty to look at and carrots are much cheaper than chocolate. 

Again, it ain’t easy being an Asian kid. 

And the frosting on this cake is so good, my parents din’t beat me to death for not getting first class honors. 

True story. 

Make this carrot cake. If it pleases my Asian parents, it will surely please anyone.

Makes one 13 by 9 tray or two 9 by 9 trays
2 cups all purpose flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 cup + 2 tbsp sugar
1 1/4 cup canola oil
4 large eggs
2 cups raw grated carrots
Raisins and Walnuts/Pecans/Expensive angmoh nuts – as much as your Asian parents allow you to buy

8 oz packet of cream cheese (room temperature)
1/2 cup of icing sugar
1 tbsp milk
1 tbsp lemon juice
3 tbsp butter
Zest of one lemon

1. In a bowl combine all the dry ingredients and grated ginger. 
2. Separate bowl, add sugar, oil, eggs and carrots. Mix until well combined.
3. Add in your nuts and raisins* 
4. Add in flour mixture in two additions. 
5. Stir until just combined. 
6. Bake in pre-heated 180C oven for 40 mins (13by9) or 30 mins (9by9). Toothpick inserted in the centre should come out clean.
7. Cool completely before frosting. 
8. Combine all frosting ingredients until you form a “frost-able” mixture. Add milk or lemon juice as needed.

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