Easy Moist Carrot Cake with Brown Sugar Cream Cheese Frosting

Try this classic carrot cake recipe and you'll be amazed by how easy it is to make! For my personal preference, i have opted for a frosting recipe that is less buttery and uses brown sugar instead of regular sugar or icing sugar.
[Adapted and slightly modified from: Eugenie Kitchen's moist carrot cake recipe]
Level: easy
Ingredients:

•  1 cup + 2 tablespoons flour (150 g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup soft dark brown sugar (100 g)
• 1/3 cup vegetable oil (80 ml)
• 2 eggs
• 1 medium carrot, grated (120 g)
• zest of 1 orange (optional)
• 1/2 cup chopped walnut (60 g)
• 2 tablespoons raisins 

Cream cheese frosting:

• 20 g butter
• 1/4 cup brown sugar
• 75 g cream cheese 

Directions:

1. Preheat the oven to 170° C. 
2. Grate the carrot, zest the orange, roughly chop the walnuts and set aside. 
3. In a bowl, combine the dry ingredients (first 6 ingredients) and set aside.
4. In a separate bowl, whisk the soft dark brown sugar and vegetable oil. Then, stir in the eggs one at a time.
5. Pour the dry ingredients into wet mixture all at once. Fold until combined.
6. Next, fold in the grated carrot, roughly chopped walnuts, orange zest and raisins.
7. Pour the mixture into a greased 9 inch square pan and bake for 45 minutes.
8. For the cream cheese frosting, cream together the 3 ingredients in a mixing bowl. (preferably using a hand/electric mixer) 
9. Spread the cream cheese onto the carrot cake after the cake has cooled to room temperature.

Lemon Chiffon Cake

This cake is light, lemony and refreshing!

[Adapted and slightly modified from: Ashley Anixter's youtube channel]

Level: intermediate

Ingredients:

• 7 eggs
• 1/2 c lemon juice
• 2 1/2 c flour
• 1 1/2 c sugar
• 1/4 c oil
• 1/4 c water
• 1 tbs baking powder
• 1 tsp lemon zest
• a pinch of salt

Directions: 

1. Preheat the oven to 160℃.
2. Separate the eggs into whites and yolks into different bowls.
3. Pour a splash of the lemon juice into the egg whites and beat with an electric mixer until stiff peaks.
4. Combine all remaining ingredients with the egg yolks and mix until smooth.
5. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.
6. Pour the mixture into a chiffon cake pan and bake for 40-45 minutes. 

Japanese Style Lemon Cheesecake

A lemony version of the regular Japanese cheesecake.

Checkout my Japanese cheesecake recipe here:
Japanese cheesecake




[Adapted and slightly modified from: ieatishootipost.sg]

Level: Intermediate

Ingredients:

• 6 egg yolks
• 250 g cream cheese
• 70 g sugar (half of total 140 g)
• 60 g butter
• 100 ml milk
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 60 g flour
• 20 g cornflour
• 6 egg whites
• 1/4 tsp cream of tartar 
• 70 g sugar (half of total 140 g)

Directions:

1. Preheat oven to 200℃.

2. Grease an 8-inch cake pan and line the bottom with baking paper.

3. Whisk cream cheese until smooth.

4. Add the yolks and 70 g of the sugar and mix well.

5. Warm milk and butter in microwave or stove then whisk into batter.

6. Add lemon juice, lemon zest, a pinch of salt and mix well.

7. Sift both types of flour into the mixture and fold until combined. 

8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.

9. Gently fold the whites into the yolk batter until no visible white patches. 

10. Pour into cake pan and tap pan on counter to release trapped air bubbles.

11. In preheated oven, bake in water bath for 15 minutes and lower to 160℃ continue to bake for another 40 minutes.

12. Allow cheesecake to cool and serve chilled.

Lemon Cheesecake

UPDATE:
Checkout my new Japanese Style Lemon Cheesecake




[Adapted and slightly modified from: yummy.ph]

Level: Intermediate

Ingredients:

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 2 tablespoons sugar
• 250 grams cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 30-40 milliliters pure lemon juice (adjust according to own preference) 
• 1 tablespoon flour

Directions:

1. Preheat the oven to 180C.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
3. Bake this for 10 minutes, then allow to cool. 
4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.

Crème Caramel (5 ingredients)

One of the creamiest desserts ever created. 

Check out my 2 other Crème Caramel recipes:

Creme Caramel

3 Ingredients Creme Caramel

[Adapted and slightly modified from: Tastemade]

Level: Easy

Makes: 4-5 in 2oz ramekins 

Ingredients:

Caramel

• 80g sugar

Creme

• 60ml double cream
• ¼ can condensed milk
• 120ml milk
• 1 egg yolk
• 2 eggs

Directions:

1. Pre heat the oven to 160℃.
2. Beat all of the creme ingredients together in a mixing bowl.
3. For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
4. Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. 
5. Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
6. Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
7. To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.

Easy 3 Minutes Microwave Nutella Mug Cake

Happy Birthday to myself~ Yeap, today's ma birthday! So let me present you with an early recipe (earlier than my usual recipe release date) that is quite similar to the first recipe i blogged about... 

  This time, we're substituting a part of the cocoa powder with Nutella. The aroma of this rich and nutty cake reaches you before it even visually comes in sight. And what more, it takes less than 10 minutes in total to make this! 

  I can guarantee you that this tastes a lot better than how it looks~ (And fluffier than you think) Words can't describe this really, so let's get started! You should be able to savour what i was trying to describe in 10~ ;)

UPDATE (similar recipe):
Easy 3 Minutes Microwave Chocolate Mug Cake

Level: Easy 

Ingredients:

• 4 tbs self raising flour

• 3 tbs Nutella 

• 1 tbs cocoa powder

• 1 tbs sugar

• 1 egg

• 3 tbs milk

• 3 tbs melted butter or vegetable oil

Instructions:

1. Mix all ingredients well in a large mug.

2. Put it into the microwave for 3 minutes on max, pausing every 10 seconds after the 2nd minute to check.

3. Remove from microwave when the cake is just set. Sprinkle on some icing sugar or serve with whipped cream or a scoop of ice cream.

ENJOY!

Japanese Cheesecake

  This is the first Japanese Cheesecake that i have ever made in my entire life and it came out a HUGE success. It wasn't too difficult to make nor require any special skills and surprisingly, it didn't crack like i expected it to as it often happens to most people baking Japanese Cheesecake. After all the researches i made, i learned that even for experienced bakers, it takes practice to make a perfect Japanese Cheesecake. "Practice makes perfect" right? 

  When i tried this cake with the very first bite, i fell in love with it instantly. This moist, soft, creamy and decadent cheesecake melted the second it entered my mouth and it tasted just like the ones you can buy outside. I just couldn't have enough of it until i practically finished half of the cake before it even made it into the fridge~ 

  Overall, this recipe is INCREDIBLY satisfying and i will 100% make it again soon in the future. Check out my Instagram account @sharmainesiahhh if you wanna see more pictures of my homemade dessert i make quite frequently!

UPDATE:

New! Japanese Style Lemon Cheesecake

[Adapted and slightly modified from: justonecookbook.com]

Prep time: about 30 minutes

Cook time: about 1 hour 10 minutes

Level: Intermediate

Serves: 6-8

Ingredients:

(A)

• 200g cream cheese

• 30g sugar

• 30g butter

• 3 egg yolks

• 100ml whip cream

• 1 tsp lemon juice

• 4 tbs flour

(B)

• 3 egg whites

• 50g sugar

Directions:

1. Make sure all ingredients are at room temperature. 

2. Lightly grease the base of a round 8-inch baking pan and line with parchment paper.

3. Preheat oven to 160∘C and start boiling water.

4. In a large bowl, beat the cream cheese and sugar until smooth. (Preferably using hand mixer or electric mixer.)

5. Add the butter and mix until thoroughly incorporated.

6. Add the egg yolks, whip cream and lemon juice and mix until smooth.

7. Sift in the flour and mix well. (A)

8. In another clean bowl, beat the egg whites until glossy and gradually add in the sugar in 2-3 batches. Beat till stiff peaks form. (B)

9. Fold batter (B) into batter (A) in 3 batches until no visible patch can be seen. Be careful not to over mix it.

10. Pour the batter into the prepared baking pan and drop it onto the countertop a couple times to get rid of any air bubbles.

11. Place the baking pan into a bigger pan and pour boiling water into the bigger pan till it covers at least half of the height of your baking pan. 

12. Bake in the middle rack at 160∘C for about 55 minutes or until lightly golden browned. Then, turn down the oven temperature to 150∘C and continue baking for about another 15 minutes until golden brown and a wooden skewer inserted the middle comes out clean.

13. Let the cake sit in the oven with the door slightly ajar for about 15 minutes. (You can try putting a chopstick in between like i did.) 

14. Remove from oven. Take out the baking pan from the roasting pan and allow it to cool.

15. When cake is completely cooled, take it out of the baking pan and refrigerate before serving.

Banana Bread/Cake/Loaf 🍌

Satisfy your sweet tooth with this fluffy, moist and aromatic banana cake. It is so easy to make and can help you use up your overly ripe bananas lying around the house~

[Adapted and slightly modified from: http://auntyyochana.blogspot.com/2006/07/banana-cake.html?m=1 ]

Prep time: 20-30 mins

Cook time: 50-60 mins 

Level: Easy

Serves: 4-5 

Ingredients:

• 180g butter

• 180g sugar (i use light brown sugar)

• 2 eggs

• 250g flour

• 1 tsp baking powder

• ½ tsp baking soda

• 220g bananas, mashed

• 50g whip cream or milk

• ½ tsp banana essence (optional)

• extra banana for topping, sliced (optional)

• dark/milk chocolate chips/chunk (optional)

Note: you may pour it into two separate baking tins or half this recipe to have a thinner and more crusty cake.

Directions:

1. Beat the butter and sugar till light and creamy.

2. Pour in the eggs and gradually beat till incorporated.

3. Add in the whip cream, mashed bananas and banana essence. Mix well.

4. Add in the flour, baking powder and baking soda. Mix until just combined. 

5. Pour into a 8 x 4 inches loaf baking tin and arrange the sliced bananas and chocolate chips on top. 

6. Bake at 175∘C for 50-60 minutes or until a wooden skewer comes out clean.

Simple Moist Chocolate Cupcakes (Half banana version)😁

A simple and really delicious chocolate cupcake recipe. It's so moist that it melts the minute it enters your mouth. =D

  Eating this cupcake plain is simply so satisfying. Dipping it in coffee, topping it with whipped cream or icing, yummy! As for me, i had some leftover bananas in the fridge, so why not just toss em into the cupcake? Chocolate banana cupcake babe~~ I like it when the bananas are still warm and kinda oozing out from the cupcake. Well of course the bananas are optional, but u can toss some of your leftover fruits into the batter too! No prob. :]

(So this is the half banana version i'm making)

  The picture may look a lil disgusting or less appetizing, but trust me. It's delicious! 

Now let's get started~ ;)

[Adapted and slightly modified from bestrecipes.com.au] Website: http://www.bestrecipes.com.au/recipe/simple-chocolate-cupcakes-L5862.html

Prep time: 15-20 mins

Cook time: 

• 15-18 mins (regular muffin tin)

• 10-12 mins (mini muffin tin)

Level: Easy

Serves: 12

Ingredients:

• 3/4 cup plain flour

• 1/4 cup cocoa powder 

• 1/2 cup caster sugar

• 2 tsp baking powder

• 1/2 tsp vanilla or vanilla essence

• 80g butter

• 2 eggs

• 1/2 cup milk

• some chopped bananas, or other fruits you preffer (optional)

Directions:

1. Preheat oven to 160∘C. Prepare 12 hole muffin tray or 24 hole mini muffin tray.

2. Sift all dry ingredients into a mixing bowl.

3. Make a small well in the middle of the bowl and then add remaining ingredients.

4. Beat on low speed with electric mixer until just combined.

5. Scrape down side of bowl and beat on medium speed for a further two minutes.

6. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon of mixture for mini muffins.

(As for the fruits, you can mix some into the batter that is already in the muffin tins)

7. Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.

8. Stand for 5 minutes and then turn out onto wire rack to cool. (Oops... Tissue not required~)

9. Iced or leavenplain if preferred. 

Hope you enjoy!

Crème Caramel

It's delicious & simple for everyday cooking...

Now let's get started! ;)

UPDATE similar recipes:

NEW! 3 Ingredients Creme Caramel
NEW! 5 Ingredients Creme Caramel


[Adapted and slightly modified from Food Lovers: Dessert published by Transatlantic Press]

Prep and cook time: about 40 minutes

Chill time: 3 hours

Level: Intermediate

Serves: 4

Ingredients:

• Scant 1 cup/ 175g sugar

• Scant 1/2 cup/ 100ml milk

• 2 eggs

• 2 egg yolks

• 1 cup/ 250ml whipping cream

• 2 cups/ 200g mixed berries or other fruits (optional)

Directions:

1. Preheat the oven to 170∘C (325∘F/Gas Mark 3). Put a deep baking pan (tin), three quarters filled with boiling water, in the oven.

2. Put 1/3 cup (70g) sugar in a heavy based saucepan and heat until lightly  caramelized. Put 1 tablespoon of the caramel into 4 shallow ovenproof dishes, measuring 4-5 inch (10-13 cm) in diameter.

3. Warm the milk in a pan. Put the eggs, egg yolks, remaining sugar, cream and warm milk in a bowl and whisk together. Strain through a sieve and pour on to the caramel in the dishes.

4. Place the filled dishes in the pan and cook in the oven for about 30 minutes. Test to see if they are cooked by inserting a toothpick (cocktail stick) in the centre. Leave to cool, and then chill in the refrigerator for at least 3 hours.

5. To serve, briefly dip the dishes in hot water, run the tip of a knife around the rim and turn out on to dessert plates. Serve with fruits of your choice.

Easy 3 Minutes Microwave Chocolate Mug Cake

Nowadays making a simple yet yummy dessert is not a problem anymore! And right here, i have a SUPER easy microwave dessert you can make just anytime~ It's so simple that it takes less than 10 minutes to make it. Just stir everything in a mug and stick it into the microwave. Then, "Ding!" You can start digging in~ =)

  It's easy to make, that's one thing. And it's yummy too! It's so fluffy, warm and moist that even adults can't resist it... And it's fun to make! ;D You can probably make it together with your kids...

  It's just a never fail recipe! You can have it for breakfast, teatime or as dessert~ :D What i can say is, you sure won't regret trying this recipe.

Now let's get started~ ;)

UPDATE:
NEW! Easy 3 Minutes Microwave Nutella Mug Cake

Prep time: about 5 minutes

Cook time: about 3 minutes

Level: Easy

Makes: 1 mug

What you need:

• a microwave

• a large mug

Ingredients:

• 4 tbs of flour

• 2 tbs cocoa powder (i use Van Houten)

• 2 tbs sugar

• 1 tbs chocolate chip

• 3 tbs milk

• 3 tbs (or less) melted butter/ oil

• 1 egg

• 1/4 tsp vanilla extract (without this is fine for me)

Directions:

1. Mix all ingredients well in the prepared large mug.

2. Put the mug into the microwave for 3 minutes on max. Watch as it rises.

3. Wait until it stops rising and sets in mug.

There you go! ;D Enjoy while its still warm~ 

(You may want to sprinkle some icing sugar on top to make it look nicer)