Chicken Farm Baker's Project # 24 : SCENT of FLOWERS

This time, the Chicken Farm Baker's Project # 24 : SCENT of FLOWERS, which my friend want all of us to bake something with the touch of flower. 

I have a chance to make this cake while I was on holiday (we bake at my friend's house, actually I think that I will skip this project, because there were so many thing to do, but we managed to make it at last). So, this project is the work of three people, me, Koy and Oum, and we baked it at Oum's house in Italy.

We choose to use the orange blossom's water (it's a flower, right? ^^), so for use this, we think carrot cake will be a good choice, as it could mix with the citrus. The recipe is from my friend.
But for the frosting, we just use the one that we adapt it from the delicious magazine (Uk edition, August 2010), which we found it very delicious, ^^.


My friends and I, we had a very good time when we baking together, talk all the time, and take a lot of picture (you can see that this time the photos are different).
I hope that we will bake together again, but it's not easy when we live very far apart from each other TT.
But I think that you will enjoy this cake as much as I do, even when you bake alone, because the time that you will share this delicious cake with your friends or family is a great time too ^^.

Flower Carrot cake

Make 13 (standard muffin tin)

2 ...................................... Eggs

180 g .............................. Brown sugar

150 ml ............................ corn, sunflower or vegetable oil

200 g .............................. grated carrot

50 g ................................. walnut and  pecan pieces, roughly chopped

75 g ................................. Raisin and cranberry 

......................................... (soak them in hot water for 20 minutes then drain)

50 g ................................ desiccated coconut

1 tsp ................................ orange blossom water

1 Tbsp ............................. Cointrau ( or Orange Flavor Liquor)

200 g .............................. all purpose flour

1 tsp ................................ Cinnamon

1 tsp ............................... Baking powder

¾ tsp ............................. Salt

........................................ Cointrau ( or Orange Flavor Liquor) for brushing the cake




Frosting
350 g ............................. Cream cheese
85 ml ..............................whipping cream
65 g ................................ Icing sugar
1 tbsp ............................ lemon juice (you might need more or less, up to your taste)
........................................ A pinch of salt
........................................ Zest from 1 lemon

 Preheat the oven to180 °C

Place the baking paper in to the muffin tins.

Grate the carrot and mix it with the cinnamon.

Sift the flour, baking powder and salt together.

Mix together two kind of nut, raisin, cranberry, and desiccated coconut together.

Mix the nut mixture with the carrot , follow with orange blossom water and cointreau, set aside.

Whip the eggs with hand mixer (high speed), slowly add the sugar beat until it thick and light. 

Gradually add the oil into the egg mixture, beat until combine.

Pour the flour mixture in three batch, fold until combine. Add the carrot and nut mixture, flod until combine, then spoon the batter into the prepared muffin tins.

Bake for 25 minutes or until the the top of the cake is spring back when touch lightly.

Using the stick to pick all over the cake and brush heavily with Cointreau.

Beat the cream cheese until soften, add the icing sugar. Pour  the cream in then beat until combine.

Add the salt, lemon zest and lemon juice and fold until combine.

Refrigerate for 1 hour before using 

Assemble 

Frost the cake with the frosting and decorate with berry or flower. 

Chicken Farm Baker's Project # 24 : SCENT of FLOWERS