Monday 12 November 2012

Life lessons from Jonah

Carrot Cake with Cream Cheese Frosting

 Finally, I get to bake this carrot cake. It was on my To Do List for a long time. I have borrowed Joanne Chang's Flour from the library and picked this recipe to try simply because it is a cake I'm familiar with and I am always on the lookout for the moistest crumb and not-too-sweet cream cheese frosting carrot cakes.
I have also planned to bake this cake and decorate with piped rose cream cheese frosting as a wedding anniversary gift to a couple. They have kindly invited me to lunch with their family. I thought this would be a perfect gift for them but I was late in telling them my intention,  their daughter had already ordered a cake to celebrate their anniversary.  Well, since I have bought the ingredients, I decided to bake this cake and shared with the church staff.
This cake is the best carrot cake I ever made. Light and moist with a slight hint of spice, and a not too sweet cream cheese frosting

Ingredients(makes one 8 in 2 layer cake or 12 cupcakes)
2 eggs
220gm packed light brown sugar
150gm canola oil
3 tablespoons nonfat buttermilk
1/2 teaspoon vanilla extract
160gms unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
260gms tightly packed shredded carrots
80gms raisins
50gms walnuts, toasted and chopped

Cream Cheese Frosting
340gms cream cheese, left at room temperature
114gms unsalted butter, at room temperature
230gms confectioner's sugar


  • Position a rack in the center of the oven, and heat the oven to 350F. Butter and flour an 8 inch cake pan (or line a standard 12 cup muffin tin with paper liners).
  • Using a stand mixer fitted with the whip attachment (or a handheld mixer),beat together the eggs and brown sugar on medium high speed for 3 to 4 minutes, or until the mixture is light and thick. (this step will take 8 to 10 minutes if using a handheld mixer). In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
  • In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots,raisins, and walnuts and continue to fold until the batter is homogeneous. Pour the batter into the prepared cake pan (or divide evenly among the prepared muffin cups).
  • Bake the cake for about 1 hour and 20 minutes (or the cupcakes for about 50 minutes), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completely in the pan on a wire rack.

Cream Cheese Frosting

  • While the cake is baking, put the cream cheese in the stand mixer fitted with the paddle attachment, and beat on medium speed for about 1 minute, or until smooth. If you have forgotten to take the cream cheese out the refrigerator 4 hours in advance, you can soften it in a microwave on medium power for 30 seconds.
  • Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the confectioners' sugar. Beat for 1 more minute, or until well mixed. You should have about 31/2 cups.
  • Cover the frosting and refrigerate for 2 to 3 hours before using to allow it to firm up enough to pipe and spread. (the frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator).

The cake or ( or cupcakes) can be stored in an airtight container in the refrigerator for up to 3 days. It is best served a little cooler than room temperature, so remove it from the refrigerator about 2 hours before serving.


It is almost another week to camp and all preparations are well ahead of plans. All glory to God!  I pray for all camp helpers to come with a prepared heart to serve joyfully and God will grant everyone good physical health to take care of the energetic young ones. I pray for good weather too, not too hot and no rain so that the young ones can enjoy their activities comfortably. Most importantly, God's Word will touch and impact each and every little hearts and  especially for the children from non Christian homes, to begin Sunday School class after camp so that they can continue to know about God and grow in Him and serve and glorify Him.

This is a video of our last year camp 'Go, Jonah Go!' The story of Jonah and the Whale. The memory verse is 'Everyone who calls on the name of the Lord will be saved.' Romans 10:13.

The story of Jonah has many valuable life lessons we can learn. It teaches us obedience and compassion. It shows us God's love and greatness. He is also merciful and kind, giving us second chance to fulfill His plans. Jonah's personal struggles are like ours and the story helps us to address our own rebellious and selfish way.


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    feel free to leave a comment


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