The Perfect Carrot Cake (No kidding)


WAIT whaaaaaat? THE PERFECT carrot cake????

I’m guessing some of you would be like, mehh…. everyone says they have the best carrot cake, what makes yours different? I know I know, there are so many recipes for carrot cake out there and honestly, it’s such an easy and simple cake to make, they probably won’t fail you much…

But what if, just *what if* it’s more than just a carrot cake you want? What if you want the best carrot cake ever, one that is moist, perfectly spiced and delicately balanced in both texture and taste? Please believe me on this one, BEST CARROT CAKE! In fact, it’s in-times-of-alien-invasion-give-them-this-cake-and-bring-peace-to-the-world kind of good. God I’m craving one now. D:

Strawberry and chocolate. Peaches and cream. Carrot cake and cream cheese. You know how this works  😉

But instead of using just plain cream cheese, I’m boosting the flavour up by giving it a citrus kick 😀 You’ll see why I made this twist later ❤

The Perfect Carrot Cake

Sliced Cake Final


For the cake:

  • 4 eggs
  • 150 g brown sugar
  • 1 cup vegetable oil
  • 110 g almond (Roasted, coarsely chopped)
  • 40 g candied orange peel (or other dried fruit of your choice, apricot works well too!)
  • ~ 350 g shredded carrot
  • 250 g plain flour
  • 5 g baking soda
  • 10 g baking powder
  • 10 g cinnamon powder
  • 5 g salt

For the frosting:

  • 250 g cream cheese
  • Zest of 1 orange
  • Orange juice
  • 70 g icing sugar


For the cake:

  1. Sieve together dry ingredients (Plain flour, baking soda, baking powder, cinnamon powder and salt)
  2. In a bowl, whisk together sugar and eggs.
  3. Whisk in vegetable oil.
  4. Add the sieved dry ingredients into the bowl and mix.
  5. Add carrot, almond and candied orange peel, mix well.
  6. Preheat oven to 180 C.
  7. Pour the batter into a 6″ cake tin which has been greased.
  8. Bake for 30 minutes then cover with foil and continue baking for another 10 minutes or so until toothpick inserted comes out clean.
  9. Remove from cake tin and leave to cool on cooling rack.

(Alternative: Bake for 25 minutes as cupcakes. Pipe the frosting on once they’re cool 😀 )

For the frosting:

  1. Cream the cream cheese until smooth.
  2. Add icing sugar and zest, mix well.
  3. The cream cheese would be too stiff for spreading/ piping now, add orange juice until the frosting is soft enough. About 1-2 tablespoon is usually enough 🙂

Assembly/ decoration :

  1. Trim off the dome of the cake when the cake is cool.
  2. Half the cake horizontally using a serrated knife, try to keep the cut even and clean.
  3. Spread a thin layer of cream cheese frosting onto one slice and place the other half back on top.
  4. Cover the cake with a thin layer of frosting, it’s okay if it doesn’t look perfect. This only acts as a crumb coat for a smoother finish later 🙂
  5. Pop the cake into the fridge for 15 minutes or until the frosting is stiff to touch.
  6. Spread more frosting evenly onto the cake using an offset spatula.
  7. Decorate with more orange zest.

Serves 18 cupcakes or one 6″ cake.


This is my parents’ favourite cake. Can never go wrong with that! 😛

Final pic

Give this a go and you will understand why I’m saying this is the best carrot cake recipe ever. Hands down. ❤

Joyce xoxo


Classic Dinner Rolls

You can’t beat the smell of freshly baked bread. Not in the bakery, and surely not at home.

This is one of the easiest recipes I’ve ever seen/ used, and the end product is unbelievably satisfying! Maybe not just satisfying, more like…. amazingly awesome :3

If you have a stand-mixer, this is so worth making because it is going to take you no elbow grease at all!

Now, what if……. I DON’T HAVE ONEEEEE?!?!?!??!

Okay, calm down lol This recipe is so baker-friendly that it doesn’t require as much of kneading as you would expect from a bread recipe… So it’s all gooood 😀 *Pat*

Alright, let’s ROLL! ❤

Classic Dinner Rolls

Cover Final


  • 2 cups warm water
  • 2/3 cup dry milk powder
  • 2 Tbsp dried yeast
  • 1/4 cup sugar
  • 2 tsp salt
  • 115 g butter (at room temperature)
  • 1 egg
  • 5 cups all purpose flour (More for flouring the work table)

Rack Final


  1. In a mixing bowl, stir warm water and milk powder together until dissolved. Add yeast and sugar, mix well and let stand until foamy.
  2. Add salt, butter, egg and 2 cups of flour. Mix on low speed until all ingredients are wet. Then 2 minutes on medium speed.
  3. Add another 2 cups of flour and mix on low speed again until wet, then back on medium speed for 4 minutes.
  4. Add 1 last cup of flour and mix on low speed until wet, then 4 minutes on medium. ***Add more flour if the dough is still too wet (or vice versa). The dough should be soft and not overly sticky, it shouldn’t be stiff either.***
  5. Continue kneading the dough with hook attachment until smooth.
  6. Grease a large bowl with vegetable oil and place the dough in it, turn to coat the dough with oil.
  7. Cover the bowl with a damp tea-towel or cling film and leave to proof in a warm place for at least 2 hours, until it doubles in size and almost reaches the top of the bowl.
  8. Place half of the dough onto a floured surface and leave the other half inside the bowl, covered with cling film to prevent drying out.
  9. Gently knock out some air from the dough on the working table and roll it into a circle (~ 12″ in diameter).
  10. Cut the dough into 16 even slices the way you would cut a pizza. (If you’re ever…EVER in doubt of the way you cut a pizza….. Google “Cut Pizza” for help LOL)
  11. Roll the slice of dough in , starting from the wider end and tuck the small tip underneath. Repeat for the rest of the dough.
  12. Place the rolls onto a baking tray.
  13. Repeat Steps [9-12] for the other half of the dough.
  14. Let the rolls rise for 1 – 1.5 hours until double in size, cover with damp tea-towel or cling film.Oven Final
  15. Preheat oven to 180 C/ 375 F.
  16. Bake for 15 minutes or until golden brown.  (HERE IS THE TOUGH PART, YOU CAN SMELL BUT CANNOT TASTE D:)
  17. *Optional*: Brush the rolls with some honey-water (1:1) 2 minutes before done for a shiny finish and a subtle sweet taste.
  18. Leave to cool on rack. Best served warm.

Serves 32 rolls

Sorry for the bunch of text-only steps. Forgot to take photos during the process! D:    (Too into making the rolls :P)

To make it up, here is a picture of a finished roll torn apart so you can see the soft, delicate inside 🙂

Inside Final

This classic dinner roll recipe is a hit in my family. They simply LOVE it! 😀

Perfect to go with some hot soup or just cold butter. I’m totally making this again :3

Again, feel free to “Pin it” or leave any comment. If you have any questions, I will try my very best to answer them 🙂

Give this a go, I am sure you will love it (Y) Let me know how it goes!