Carrot-Cheese Cake with Salted Caramel topping
Carrot-Cheese Cake with Salted Caramel topping

for the Carrot Cake

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 pinch of salt
3/4 cup crushed pineapple, from a can, well drained with juice reserved
1 cup grated carrots
1/2 cup grated apple
1/2 cup flaked coconut

for the Cheese cake

600 grams cream cheese (at room temperature!)
1 cup granulated sugar
1 tablespoon flour
2 eggs
1 teaspoon vanilla

1. Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 9 inch)

2. For the carrot cake: In a large bowl: combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla. Blend thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt. Mix well. Stir in drained pineapple, carrots, apple and coconut.

3. Spread carrot cake batter over prepared pan. Then bake for 30- 40 minutes at 170˚C. Just check, a stick should come out dry.

4. In the large bowl, mix together packages room temperatured cream cheese and 1 cup sugar slowly with hand mixer, until smooth. Beat in 1 tablespoon flour, 2 eggs and 2 teaspoons vanilla, until smooth. Set aside.

5. After the carrot cake is cooked, put the cream cheese batter on the top and put back into the oven. But this time you need to use au bain marie (or we call it water bath) in the oven. Bake in preheated 170˚C oven for 20 minutes and then turn off the oven and leave the carrot-cheese cake inside the oven for one hour. Don’t open it!

6. Cool to room temperature and then refrigerate. When the cake is cold, you can pour salted caramel if you like.


Salted Caramel
Salted Caramel


1 cup granulated sugar
6 Tablespoons salted butter, cut up into  pieces
1/2 cup heavy cream
1 teaspoon salt


  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful with this step because the caramel will bubble forcefully when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, should take about 2 minutes.
  5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will again forcefully bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.






                                  BANANA CAKE WITH NESRESSO SHOTS

This is for 1 loaf only

1/3 cup butter
¾ -cup sugar or 1 cup if you want more sweet

1 teaspon baking soda
1 teaspoon vanilla essence
1 egg
2 ripe bananas mashed
1½ cups flour
¼ cup yougurt

Secret optional 1 shot of nespresso coffie


Melt the butter, sugar and vanilla in a medium sized saucepan.
Remove from heat.
Add mashed bananas and stir through until just blended.
Add egg and mix in well. Stir in flour,baking soda , add yougurt and mix lightly.
Bake at 175°C for approximately 50 minutes.