New start, fresh beginnings (carrot cake)

2014 had been one of the most worth-while years as it was when I learnt from life the most. From the national examinations to the working life definitely gave me an impression of the world we live in and at the same time, moulding me to be a better person. Over the course of studying, my friends had been my pillars of strength and always supporting me from the back. My parents also ensures that I receive the best treatment at home to reduce stress levels. All these little things acts as grains of sand that gradually fill up the empty bottles which built stronger relationships.

I think I will set certain commitments into the new year and one of them is to start learning making videos. It would be intricate experiences when it comes to baking hence creating a form of communication with the viewers. Through both photographs and films, it binds together into a package of recipes.

Today I will start on an all time favourite - Carrot cake with cream cheese frosting. The cinnamon and nutmeg bursting flavours in the carrot packed goodness. Initially, I wanted to give up on the recipe because I have to cut multiple carrots and grind them like crazy because I don't have the fancy fancy slicing machine or whatsoever. But I needed something to fill the tummies. So I grabbed the blending machine and blend the carrots into teeny-tiny pieces. Everything went well except for the occasional tiredness but the process and the end is not regretting.

A great start to a new year?

CARROT CAKE WITH CREAM CHEESE FROSTING

What you need:

1 1/2 cups + 2 tbsp veg oil
1 cup granulated sugar
1 cup brown sugar
6 eggs
1 tbsp vanilla extract
3 1/4 cups flour
1 tbsp ground cinnamon
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1/2 tsp ground nutmeg
5 medium sized carrots
1 cup chopped walnut

3 bricks cream cheese , rtp
2 sticks unsalted butter , rtp
1 tbsp vanilla extract
1/2 tsp salt
6 cups powdered sugar

Preheat oven to 350 degrees F. Grease and flour three 8-inch round baking pans / 2 9-inch round baking pans.
In a bowl, mix together oil, sugar until combines and smooth. Add in the eggs one at a time, then the vanilla, mix till smooth.
In a separate bowl, whisk together the remaining dry ingredients until combined. Add dry ingredients into the mixing bowl, beat till combined. Then fold in grated carrots by hand, and stir until combined. Stir walnuts in as well.
Pour batter evenly into prepared pans and bake for 25-30 mins or till the cake test is clean. Remove pans and let them cool till rtp.

Cream together cream cheese and butter till no lumps remaining. Add in vanilla extract and salt. Then gradually add in powdered sugar.
If frosting too thick, add in tsp or two of water. If too thin, add in more sugar.

Spread cream cheese over the cake and serve.

Surprise surprise, a video was made during the process of baking.

A cake packed with carrot crunch and hints of cinnamon. Top with cream cheese frosting to warm up the winter night.

Meanwhile, cheers to 2015!