Carrot Cake With Passion Fruit Cream Cheese

Carrot cake is comfort food. If you think about it, there is lots of goodness that goes into this cake. It calls for 3 large carrot, about 250gm of walnuts, a cup of canola oil, 4 eggs and a ton of energy to grate the carrot. Great for the old wobbly underside of the arm. This is well and truly the best ever carrot cake. I borrowed the recipe from Joy of Baking and adapted it a little by adding grated zest of one orange. The texture is incredibly light and moist. The recipe adopts the sponge cake method of making the batter. Finely grated carrots and chopped toasted walnut are folded in the last stage before baking in the oven. One little trick I learned from making lots of carrot cake is to squeeze almost all the juice from the grated carrot. It will help to make the cake less dense as moisture if being drawn out from the carrot during the baking process. The beauty about cream cheese topping is that you can almost add anything and it taste wonderful. Here I blended some passion fruit into my cream cheese topping. If you need a recipe to impress your guest, this is a sure crowd pleaser. As passion fruit is not commonly found in this country, it will keep your guest guessing for that citrus flavor.