Cuisine: Dessert | Shared by: Faye in Singapore

In my opinion, people who can seduce with their cooking have a lot of game. *Wink-wink* Faye taught me some essentials like a chicken curry and a damn-good rib recipe. She also taught me another to-die-for recipe that isn't a Nyonya recipe—the best carrot cake you'll ever eat. 

Faye could make this cake blindfolded if it made any sense. As she called out the ingredients, she had me pay particular attention to listing them in order as this is the order they should be mixed together. She also revealed her secret ingredient — pineapple juice! 

Be sure to follow every step in order, make sure your eggs are at room temperature, and have that pineapple juice ready. Faye recommends pre-grating your carrots ahead of time so it is a simple addition when you make this carrot cake.

What you’ll need: Two 9-inch bundt cake pans and a mixer.

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Ingredients
Cake

• 1½ cups sugar (2 cups if you really want it sweet)
  
• 1 cup vegetable oil
• 3 large eggs, well beaten
• 1½ teaspoons baking soda
• 2 teaspoons cinnamon powder
• 2 cups carrot, grated and pressed a little to release juices
• 2 vanilla pods or 2 teaspoons vanilla essence
• 1 teaspoon salt
• 1 cup pineapple juice (top secret)
• 2½ cups flour, sifted
• 1 cup walnuts, chopped

Cream Cheese Frosting

• 114 grams unsalted butter, room temperature
  
• 250 grams cream cheese, room temperature
• 1½ cup caster sugar, sifted

Method

1. Preheat oven to 350°F. Combine all ingredients in the order listed and mix very well.
   
2. Pour into two greased, 8-inch bundt cake pans. Bake for one hour. Let the cakes cool
3. Whip butter, cream cheese, and sugar together. Use a spatula to spread thickly onto the carrot cake.