Moist Carrot cake

225gms.Corn oil(1 1/4 cup)

210gram.sugar

4 eggs

B

110grams pineapple cut in tiny-3 big/6 small ring

200gms shreded carrot steam

50gms ground hazelnut

50 grams walnut

70gram-raisin

c

200 grams superfine flour

1tsp baking powder

1tsp milk powder

-seived together 3 x

methods

1-whisk (A) till lemon colour

2-Add in (B) and mix well

3-Sieved (C) ingredient and mix well

4-pour micture in a 9″ round tin and bake for 50-60 mins.

topping

100gm-icing sugar

100grams butter

100grams cream cheese

1/2 tsp vanilla

method

beat all ingredients together till creamy.refrigerate for about 15-20 mins.apply on the cake and decorate with croquent/almond flakes-from grace home bake kepong kl.


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