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Passion Cake Recipe

Posted on Oct 16 in Cooking & Recipe, Featuredby PrintText Resizer Text Resizer

 

Have you ever tried a carrot cake? How does eating a “veggie cake” sound? This carrot cake is also known as passion cake. It definitely sounds and feels weird when thinking of eating a veggie cake. But after reading the recipe and the author’s comment, I decided to try it out myself. Because his words is so convincing:

…it tastes good as reported by many who have tasted this and most of all, one piece is never enough. Need I say more?

It’s easy to make and it tastes really good!!

Ingredients

  • 240 grammes carrots (grated)
  • 120 grammes pineapples (tinned, drained and chopped)
  • 60 grammes raisins (lightly chopped)
  • 60 grammes walnuts (toasted, cooled and chopped coarsely)
  • 240 grammes self-raising flour
  • 1/4 teaspoons cinnamon powder
  • 1/4 teaspoons nutmeg powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons vanilla essence (add to eggs)
  • 3 eggs
  • 210 grammes castor sugar
  • 180 ml cooking oil

Lemon Cream Cheese Frosting

  • 60 grammes butter (room temperature)
  • 230 grammes cream cheese (room temperature)
  • 230 grammes icing sugar (sifted)
  • 1 lemon (grate the skin)

Method

  1. Sift the flour with soda and baking powder. Add castor sugar.
  2. Whisk eggs until frothy in a separate bowl. Add in vanilla essence.
  3. Pour egg mixture into the flour and stir well. Then add grated carrots followed by cooking oil. Add in the chopped pineapples and stir well.
  4. Then add in the raisins and walnuts.
  5. Also don’t forget to add in cinnamon powder and nutmeg power into the mixture.
  6. Pour mixture into a greased and floured tray and bake in a preheated oven at 170°C for 45 minutes.
  7. Remove from oven and allow to stand to cool before applying frosting.

Frosting

  1. Put cream cheese and butter in the bowl of an electric mixer. Beat on low speed till blended. Gradually add icing sugar (sifted) and continue beating until smooth.
  2. Add vanilla essence and grated lemon and allow to beat till well combined.

Below are some pictures taken while trying to make this cake. It’s my first time baking a cake! I was so excited and it was a successful experience.

240g grated carrots:

120g chopped canned pineapples (I bought Ayam Brand):

60g walnuts (before chopping):

Most of the other ingredients: (raisin and vanilla essence not in the photo)

You need a scale, of course.

I don’t have a baking oven at home, so I went to Patrick’s house to bake the cake.

Mix up everything…

Pour the mixture into the greased and floured tray.

Then put into the preheated oven. While baking, I can smell a very nice fragrance, smells like passing by a “Famous Amos” outlet.

While waiting for the cake, start making the frosting. I don’t have an electronic mixer, so it’s kinda hard to make a smooth frosting by manually mixing up the ingredients.

After more than 45 minutes…taa–daaa~~~

Something was wrong with the oven? So my cake was slightly baked more than the time needed. So lets cut of the “over baked” part on top. Wow..I can see the nice color already~!

Wait till the cake is cooled. Then, it’s time to apply the lemon cream cheese frosting.

I put the cake into the freezer for a while just to speed up the cooling process.

Because we just couldn’t wait to try this cake!!

Add in some colorful heart shaped candies to decorate the cake..

Now, ready to serve.

The cake definitely tastes great! The main reason for me to try baking this cake is to give a surprise for my boyfriend on our anniversary date. Since I’m on diet, I don’t eat much of this cake. But from the expressions of those who tasted this cake, I knew it’s a successful, tasty cake.

I’m happy ^^

Ready to make your own carrot cake now?

P/S: Special thanks to Patrick who let me messing around in his kitchen and accompany me during the baking process.

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Entry Details: This entry was posted on Friday, October 16th, 2009 at 6:39 am, by Apple, and is filed under Cooking & Recipe, Featured. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. Print This!

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