Recipe: Carrot Cake

This year I challenge myself to bake more often. It’s really fun! I don’t really fancy cooking but baking is another story. That’s maybe because I’m a sweet-tooth myself and this will surely satisfy my own cravings. Haha. Also Abigail enjoys the baking session a lot so it doubles the fun! I hope this little moment is something she will remember in the future.

So, this time it’s another uncomplicated recipe: carrot cake. I love carrot cake so much! And it leaves less guilt afterwards, haha. I tried it twice: first attempt was not a success but second attempt was quite a satisfactory. It’s moist and burst in flavour! Carrot, walnut and cinnamon create a perfect combination and I’m salivating as I’m writing now, haha! Well, some recipes I found online said that adding pineapple will make it extra moist. I should try it next time. But this one is already a good one. It’s our new favourite. Our as in my husband and I. Let’s hope Abigail will enjoy it as much as her parents do. She only loves the cake batter and cream cheese, in fact. Haha!

Let’s jump to the recipe, shall we?


  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup vegetable oil
  • 1 1/4 cup light brown sugar
  • 1/3 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 tsp vanilla extract
  • 3 large carrots, grated
  • 1 cup walnuts

Cream cheese frosting:

  • 8 ounces block cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt


  • Preheat the oven to 350 F, grease the pan with butter and drizzle some flour.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon –> (Dry ingredients)
  • In a different bowl whisk the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract –> (Wet ingredients)
  • Pour the wet ingredients into the dry ingredients until combined
  • Fold the grated carrots and walnuts to the mix above.
  • Spread the batter into the prepared pans and bake for 45-55 minutes (always check with the toothpick).
  • Remove the cake from the oven and let it cool.
  • Make the frosting: beat the cream cheese and butter on high speed until smooth and creamy. Add the powdered sugar (gradually), vanilla extract, and salt. Beat on low speed.
  • Spread the frosting on the cake. Refrigerate for about 20 minutes before serving.
  • Carrot cake ready to serve. Enjoy!

Recipe: Chewy chocolate chip cookies

Oh hello I’m back. Let’s start my first post with a recipe. Yay! I’ve been enjoying baking recently and this chocolate chips cookies is our family’s favourite. It’s very easy (I can only deal with the easy ones, to be honest) and delicious! Chewy, fudgy and not too sweet. Just the right amount! I’ve always baked this with Abigail and I’m proud she’s quite a pro now. Haha.. I also posted a few times on Instagram and a lot friends were asking for the recipes. So I thought it’s just right to share it here.


  • 1/2 cup unsalted butter
  • 1 large egg
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 and 2/3 cup all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 350F (180C).
  • To a microwave-safe bowl, heat the unsalted butter to melt, about 1 minute. Wait until it cools a bit.
  • Add egg, light brown sugar, granulated sugar and vanilla. Whisk!
  • Add flour, cornstarch, bakings soda and salt. Mix them together.
  • Add the chocolate chip and stir.
  • Take about 1 tbsp of dough for each cookies, roll them into ball. Or you can also scoop it with ice cream scoop and flatten a little bit.
  • Arrange all the cookies doughs to a large tray (lined the tray with baking sheet).
  • Bake for 10 mins (don’t overbake). Allow them to cool for a while on the baking sheet.
  • Cookies are ready to serve!

Side notes:

  • In order to get chewy result, don’t overbake! Even if the cookies are slightly undercooked, pale and glossy in the centre. The will firm up as they cool.
  • If there is still some leftover dough, you can store it in an airtight plastic, and put it in the refrigerator (or freezer for longer time).


Cooking Motherhood

Baking with Abigail

It all started last Christmas. Her school was off for Christmas holiday, we were spending our holiday at home and she was whining to me “mama, I’m bored please let me watch TV just this time”. She wanted to break the “screen time is only allowed on Saturday and Sunday half-day” rule. I know parenting styles and rules are different from one another but we’re quite strict on this particular one. So I asked her idea on what she would like to do and she came up with baking.

From then on, it’s legit baking is our favourite holiday activity. Baking chocolate chips cookies, to be exact. We have been doing this on every holiday. And Abigail is such a natural. She did almost the whole process (except measuring the ingredients and taking the dough in and out the oven). We really enjoy the whole process, talking or simply telling things while doing this activity. She even made silly dances and really savoured the good time. It’s more like a quality time for both of us. And it always melts my heart every time she says “mama, I love you. Thank you for letting me do this. I love baking with you” Well, she’s not always sweet like that but whenever she’s that sweet, I just want to hug her so tight. Suddenly all those bad and rough days are forgotten. Haha!

This chocolate chip cookies is our family’s favourite. Abigail is sweet tooth like her mama and we just can’t stop munching. Also, it’s very easy to make. It works good with kids as it doesn’t require mixer. Abigail said she wanted to make cupcakes for our next baking session. To be honest, I’m not good at creating recipe my own, so I’ll go through Pinterest to find one. Or, if you have a good recipe to try on and don’t mind passing it on me, that would be such a big help.

Thank you!

Christmas Cooking

Baking Christmas cookies








We woke up one morning and felt like baking some Christmas cookies. So, we did! And considering my minimum experience and poor skill of baking, I decided to use cookie mixture this time. Hey, don’t judge! Abigail offered to help as soon as she got up, thus her bed hair. She was very into it and it’s just the cutest. We probably need to do this more often. Next year’s resolution probably? Yes, definitely. Fingers crossed I can create some good recipes myself so we don’t need to use cookie or cake mixtures from the market anymore. Haha! So, cheers to more baking next year!


Hearty Whoopie Cake


A couple of days ago I found Sprinkles’ cupcake mixture that my sister had given to me as a gift from Chicago last year. Good news was, we were yet to reach the expiry date! So, Michael and I decided to give it a go and we finally baked the mixture last night. Despite all the mess in and around our kitchen and living room, it was really fun. My husband was even more excited than I was. Haha. Because Valentine’s atmosphere was in the air, we thought it was fun to immerse a little bit with the ambiance, so making heart-shaped cakes was just right on time! Below is the picture of supplies needed.



Oh, we used peanut butter jam as the filling because, apparently, this pregnant lady was too lazy to make the icing. Besides, I heard that cream cheese and raw eggs were best avoided during pregnancy. But to tell you the truth, my laziness was actually the main reason. You know, being pregnant also means you are allowed to make excuses, haha. Oops. The result was good enough. We didn’t add white vinegar, but I guess adding white vinegar would contribute to adding more fluffiness to the cake. That’s what my husband’s internet-research told.

So, let’s spread love, love and more loveeeee! x