May 21, 2012

Carrot Cake

     I did not bake anything for almost a year and now I have a huge number of bookmarked recipes in my list. I have been longing to bake the classic carrot cake and looking for a good recipe. As I am not too keen in using butter for my cakes, I decided to follow the recipe in my mini cookbook.I really loved the flavour of the spices added to this cake. The cake was very spongy, light and very moist.The usual cream cheese frosting would have been really good, which I plan to do the next time I bake this cake.

carrot cake

Recipe source- Periplus mini cookbooks-Classic essential cakes

Grated carrots-2 cups
Sultanas-1/2cup(I did not add)
Chopped walnuts-2/3 cup
Sugar- 1 cup
Eggs-3 (lightly beaten)
Vegetable oil-3/4 cup
Self rising flour-2 cups
Mixed spice-2tsp
Ground ginger-2tsp
Ground cinnamon-1tsp
Bicarbonate of soda-1tsp
carrot cake
Preheat oven to moderate 180c.Brush a pan with melted butter or oil.Line base with baking paper. Place carrots,sultanas,walnuts and sugar in a large bowl.Add combined eggs and oil. Add sifted flour,spices and soda.Combine with a wooden spoon. Pour into prepared tin.Smooth surface. Bake for 1 hour or until a skewer comes out clean when inserted into center.Leave in tin for 10 minutes before turning onto wire rack. [Cream cheese frosting is best for carrot cakes though I did not use it on my cake. If you wish to frost combine 180g of cream cheese and 1/3cup icing sugar untill light and creamy.Spread on the cooled cake.Dust with mixed spice or nutmeg if desired. Add a teaspoon of lemon rind to the frosting for a change. ]
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