Carrot & Walnuts Cake with Cream Cheese Frosting (蘿蔔合桃蛋糕)

It takes me a while to find the best recipe for a carrot cake.  I have tried recipe that used pineapple, sour cream and orange frosting.  Based on personal opinion, I think walnut and sultanas go the best with carrot cake and an layer of cream cheese icing simply making it irresistible.  This recipe comes from my old collection of magazine clipping.  It's one of the reader's all-time favourites and has become one of mine as well.

Carrot & Walnuts Cake with Cream Cheese Frosting
3 eggs
1 cup sunflower oil
150g caster sugar
1 1/2 cups plain sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon bicarbonate soda
2 cups grated carrot
1/2 chopped walnuts
65g cream cheese, softened
15g butter, softened
1/2 teaspoon vanilla essence
3/4 cup icing sugar

Method:

1. Combine eggs, oil and sugar in a bowl.  Use an electrical mixer beats the ingredients until pale and creamy. 
2. Fold in sifted flour, cinnamon, baking powder and bicarbonate soda, then fold in carrot and walnuts.
3. Spread the cake mix into a grease-lined 20cmx30cm rectangular pan.  Bake at 150c for 30minutes or until cooked.  Turn onto a wire rack to cool.
4. Beat cream cheese, butter and vanilla essence in a bowl until well combined.  Add sifted icing sugar and beat until the icing become smooth and spreadable.  Spread over cooled cakes and decorate with extra chopped walnuts.  

Note:  If you are allergic to nuts, you can substitute walnuts to sultanas and decorate the cake with choc chip instead.

蘿蔔合桃蛋糕

材料：
雞蛋 3 隻
太陽花子油 1 杯
幼砂糖 150g
普通麵粉 1 1/2 杯
玉桂粉 2 茶匙
泡打發粉 1 茶匙
小蘇打粉 1 茶匙
紅蘿蔔絲 2 杯
合桃切碎半杯
忌廉芝士 65g, 放軟身
牛油 15g, 放軟身
雲尼那香精 半茶匙
糖花 3/4 杯

做法：

1. 把雞蛋、花子油和糖放入大盆，用電攪拌机攪至蛋糕糊成淡色忌廉。
2. 倒入篩過的麵粉、玉桂粉、泡打發粉和小蘇打粉。最後加入蘿蔔絲和合桃碎。
3. 把蛋糕糊倒入一個預先放好蛋糕紙的 20cmx30cm 長方式盆，用 150c 烘 30 分鐘。把蛋糕放在蛋糕架上待涼。
4. 把芝士和牛油攪和，再加入糖花和雲尼那香精，攪拌至成糊。用刀把芝士醬鋪上蛋糕，最後灑上合桃碎作裝飾。如果對合桃敏感可除去合桃，用匙子乾代替和用朱古力粒作裝飾。