Carrot Cake (Chai Tow Kway)

Carrot Cake, also known as Chai Tow Kway, is a delicious dessert that features the natural sweetness of carrots enhanced by warm spices such as cinnamon and nutmeg. This moist cake is complemented by a rich cream cheese frosting, making it a delightful treat for any occasion. The recipe involves grating fresh carrots and combining them with flour, sugar, and spices before baking until golden. Perfect for enjoying with a cup of tea or as a special dessert, Carrot Cake offers a wonderful balance of flavors and textures.

Ingredients

• 2 cups carrots, grated
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tsp cinnamon, ground
• 1/2 tsp nutmeg, ground
• 1/2 cup walnuts, chopped
• 3 large eggs
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, combine grated carrots, flour, sugar, cinnamon, nutmeg, and walnuts.
3. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just mixed. Stir in baking powder, baking soda, and salt.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before applying the frosting.
7. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, beating until creamy.
8. Apply the frosting to the cooled cake and serve.

Keywords: Dessert, Baking, Cream Cheese, Moist, Carrot, Western

Spice Rack: Cinnamon, Nutmeg

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