carrot cake with cream cheese frosting

carrot cake with cream cheese frosting

A lightly sweet, moist and lovely carrot cake with just a hint of spices.

Carrot cake with cream cheese frosting (adapted from Nasi lemak lover)

  • 260 grams all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 200 grams dark muscovado sugar
  • 120 grams caster sugar
  • 300 grams shredded carrots
  • 4 eggs, lightly beaten
  • 200 grams grapeseed oil
  • 1 tsp vanilla extract
  • 170 grams pecans and walnuts mix, broken into small pieces
  • 100 grams black raisins
  1. Line a 10″ square pan. Prehat oven to 180 C.
  2. Whisk flour, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl.
  3. Add in both types of sugar and whisk until combined.
  4. Add in carrots, eggs, oil and vanilla extract. Fold until combined.
  5. Fold in pecans/walnuts and raisins.
  6. Scrape into prepared pan and bake for 55-60 minutes or until a skewer in the middle comes out clean.
  7. Cool completely before frosting.

Cream cheese frosting

  • 250 grams cream cheese, room temperature
  • 75 grams butter, room temperature
  • 120 grams icing sugar, sifted
  • juice and zest of 1 small lemon
  1. Place everything in a mixing bowl and beat until smooth.

gula apong sponge cake

Gula apong sponge cake1

A fragrant cake that is chiffon-like in texture.

Gula apong sponge cake

  • 2 eggs (I used eggs weighing 60 grams each with shell)
  • 70 grams gula apong
  • 1/4 tsp salt
  • 60 grams cake flour, sifted
  • 2 tbsp evaporated milk
  • 2 tbsp water
  • 1 tbsp coconut oil
  1. Line the bottom of a 4 x 4 x 3 inches square pan. Preheat oven to 170 C.
  2. Whisk eggs with gula apong and salt over a pot of simmering water. The bottom of the bowl should not touch the water. Whisk until thick and fluffy, and the batter, when you use the whisk to draw a ‘8’, should take about 5 seconds to sink back.
  3. Sift in cake flour. Fold in gently.
  4. Add evaporated milk, water and coconut oil down the sides of the bowl. Fold in gently. Alternatively, you can scoop out 3 tbsp of batter and mix with the liquid before pouring back and folding in.
  5. Scrape batter into prepared pan, bang on tabletop once to get rid of big air bubbles (I forgot to do that) and bake for 20-25 minutes, until a skewer in the middle of the cake comes out clean.
  6. Invert cake on cooling rack. Cool completely before removing from pan.

Gula apong sponge cake

My cake erupted, as you can see from the picture above. Maybe it’s because I skipped the banging of cake pan on tabletop step. Or perhaps using a lower temperature and a longer baking time, or just bottom heating for the first 15 minutes will be better. That is, of course, provided your oven can be set to just bottom heating. Mine cannot, unfortunately.

I used manual power for this cake and it was manageable. Maybe because I was watching a crime TV series at the same time and it was so interesting, the batter was done before I knew it.

The difficulty, as usual, is the folding in of flour. No matter how much I sift and fold, there will always be tiny tiny pockets of flour in the cake. I do fold in well. Any further and the cake will be flat. That’s why I hate to fold flour into cake batter. Absolutely hate it. *Growls*

kueh salat

Kueh Salat

One of my favorite kueh. The amount of work needed to make this is no joke.

Kueh salat (adapted from Kitchen Tigress)

Rice layer

  • 5 young pandan leaves, washed and dried
  • 10 grams dried blue pea flowers (bunga telang)
  • 250 grams of glutinous rice (I had only 228 grams left)
  • 125 ml water
  • 1/2 tsp salt
  • 125 ml fresh coconut milk
  1. Wash glutinous rice. Drain in a sieve and set aside for 30 minutes.
  2. Measure 50 grams of water into a small pot. Bring to a boil. Add dried blue pea flowers and boil for 3 minutes. Set aside to cool. Squeeze out the blue liquid from the flowers and discard the pulp.
  3. Line a 7″ square pan with parchment paper. I used banana leaves. Prepare a steamer with enough water to boil for 90 minutes.
  4. Spread half of the rice in the prepared pan. Place pandan leaves over the rice. Spread remaining rice over the pandan leaves.
  5. Drizzle water and salt over the rice. Steam over high heat for 10 minutes.
  6. Drizzle coconut milk over the rice. Steam for another 20 minutes.
  7. Remove pandan leaves. Drizzle unevenly with the blue pea flowers liquid. Steam for another 5 minutes.
  8. Check if rice is done. If not, drizzle 1 tbsp of water and continue steaming.
  9. Fluff up the rice to mix the colors slightly.
  10. Press down firmly with a wet spoon. Steam for another 5 minutes.

Kueh layer

  • 5 eggs
  • 120 grams pandan leaves, cut into small strips
  • 150 ml fresh coconut milk
  • 2 tbsp all-purpose flour
  • large pinch of salt
  • 115 grams caster sugar
  • 90 ml water
  1. Beat eggs lightly and strain through a sieve. Set aside.
  2. Blend pandan leaves with coconut milk. I used an immersion blender. It is better to use a deep bowl or the coconut milk and pandan leaves will fly about.
  3. Squeeze out pandan coconut milk and make sure it is 150 ml. If not, top up with coconut milk.
  4. Add flour, salt, sugar and water into the pandan coconut milk. Mix well.
  5. Cook over medium heat until sugar is dissolved. Add half of this mixture into the eggs. Stir well.
  6. Pour everything back into the pan. Whisk constantly and cook until the custard has thickened up enough to coat the back of a spoon.
  7. Pour custard over the hot rice. The rice must be hot or the kueh layer will not stick to the rice layer.
  8. Steam over the lowest heat for 35-45 minutes. I cracked open the lid of the steamer slightly throughout. The kueh is done when a skewer in the kueh layer comes out clean.
  9. Set aside to cool for 3 hours for the kueh to set completely. Slice with an oiled knife.

I was a bit generous with the blue pea flower liquid. Taste wise, this kueh makes all the hard work worth it. It is so fragrant from all the pandan leaves and coconut milk. Soft fragrant custard paired with chewy glutinous rice, it is such a lovely combination!


  1. I used a removable base pan to make this kueh and it is not recommended. I forgot about having to steam the rice in the pan with all the water and coconut milk. Some water dripped out of the pan and resulted in some bits of rice being slightly harder, though still edible.
  2. I did not press down the rice enough. 1 or 2 floated in the custard.
  3. I did not use all young pandan leaves for the kueh layer.