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Moist Carrot Almond Cake Recipe - Best Malaysian Cream Cheese Frosting

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Moist Carrot Almond Cake: A Malaysian Favourite

This Malaysian-style Carrot Almond Cake combines sweet grated carrots with crunchy roasted almonds, topped with luscious cream cheese frosting. Unlike ordinary carrot cakes, this version uses corn oil for extra moisture and almond nibs for delightful texture. Perfect for potlucks or afternoon tea, this recipe brings together familiar ingredients with special Malaysian touches.

The cream cheese frosting adds a luxurious finish that balances the natural sweetness of the carrots. We'll guide you through each step - from properly roasting the almonds to achieving the perfect cake texture. Your kitchen will smell amazing while this bakes!

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Carrot Almond Cake Recipe

Dry Ingredients (A)

  • 200g wheat flour or cake flour (sifted)
  • ½ tsp baking soda (sifted)
  • ½ tsp cinnamon powder (sifted)

Wet Ingredients (B)

  • 250g carrots (finely grated and squeezed)
  • 100g almond nibs (pre-roasted at 160°C for 5 mins)
  • 240g fine sugar
  • 180g corn oil
  • 2 Grade A eggs

Cream Cheese Frosting

  • 150g cream cheese
  • 30g unsalted butter
  • 60g icing sugar
  • 10g whipping cream

For decoration: Crushed almonds (coarse) or almond nibs and cheddar cheese shreds

Equipment

  • 23cm round baking tin
  • Baking paper
  • Electric mixer
  • Oven
  • Mixing bowls

Tip: Read reviews of the best ovens and mixers for perfect baking results every time.

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Step-by-Step Instructions

1. Prepare Dry Ingredients

Sift together flour, baking soda and cinnamon powder. This ensures even distribution of leavening agents and removes lumps for a uniform texture.

2. Roast Almonds

Spread almond nibs on baking tray. Roast at 160°C for 5 minutes to enhance their nutty flavor. Let cool before adding to batter.

3. Cream Eggs & Sugar

Using electric mixer, beat eggs and sugar until pale and fluffy (about 3-4 minutes). This incorporates air for a lighter cake texture.

4. Add Oil

Gradually add corn oil while mixing at medium speed. The oil keeps the cake exceptionally moist compared to butter-based recipes.

5. Combine Ingredients

Fold in sifted dry ingredients until just combined. Then gently stir in grated carrots and roasted almonds. Don't overmix to avoid tough texture.

6. Bake the Cake

Pour batter into lined 23cm tin. Bake in preheated oven at 170°C for 40-50 minutes. Test with skewer - it should come out clean when done.

7. Make Frosting

Beat cream cheese, butter and icing sugar until smooth. Whip cream separately then fold into cheese mixture. Chill for 30 minutes before frosting.

8. Decorate

Once cake is completely cool, spread frosting evenly. Top with crushed almonds and cheese shreds for beautiful presentation and extra texture.

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Pro Tips for Perfect Results

Carrot Preparation

Squeeze grated carrots firmly to remove excess moisture. This prevents the cake from becoming soggy while keeping all the sweet carrot flavor.

Baking Technique

Always preheat oven for at least 15 minutes. For even baking, position rack in center and rotate tin halfway if your oven has hot spots.

Frosting Consistency

If frosting is too soft, chill for 15 minutes before spreading. For piping, use 1:1 ratio of cream cheese to butter for better stability.

Frequently Asked Questions

Can I use walnuts instead of almonds?

Absolutely! Walnuts make a great substitute. Toast them first for maximum flavor. You can also use pecans for a different taste profile.

How should I store this cake?

Store frosted cake in refrigerator for up to 5 days. Bring to room temperature before serving for best texture and flavor.

Can I make this without eggs?

Yes, substitute each egg with ¼ cup yogurt or 1 tbsp ground flaxseed + 3 tbsp water. The texture will be slightly denser but still delicious.

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