Parrot's Carrot Cake


This classic, moist and fail-proof carrot cake was made for Dan-Dan the cockatoo on "Parrot Kitchen", a slick new cooking show featuring chefs from around the world. It happened to be the lead cameraman's birthday that day; perfect, since the two cakes I had to bake back-to-back on camera shouldn't go to waste! The director, AV crew and makeup artists all loved it, and could attest to the moist fluffiness of the cake (in Asia, the standard for cakes is very particular: cakes that are anything less than fluffy as a cloud and moist as a bread pudding are deemed unpalatable). I've stuck to a traditional recipe here to give you a solid base to work with and then improvise as you wish. Personally, I like making a tropical twist to this recipe in homage of Dan-Dan's tropical roots: substitute the raisins for diced fresh pineapples and the walnuts for macadamias, and add some coconut milk powder to the cream cheese frosting.

What you will need

2 large carrots

100 grams all-purpose flour

60 grams whole-wheat flour (can replace with all-purpose flour)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

70 grams golden raisins

60 grams walnuts

1 tablespoon all-purpose flour

4 medium eggs

150 grams granulated white sugar

1/2 teaspoon fine sea salt

1/2 teaspoon pure vanilla essence

1/2 orange, finely grated zest only

200 grams vegetable or sunflower oil

500 grams full-fat cream cheese, at room temperature

115 grams unsalted butter, at room temperature

1/8 teaspoon fine sea salt

180 grams powdered sugar (aka icing or confectioner's sugar), sifted

1/2 teaspoon pure vanilla extract


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