Monday, April 6, 2009

Quick and Easy Carrot Cake



Cooking with veggie in a cake? Not any veggie..just the carrots obviously. When it comes to carrot cake, I am a real beginner. Thus , I search for a recipe that is easier to start with. This recipe was adapted from "Cakes : Periplus". The recipe calleds for vegetable oil and lots of grated carrot , as for the flour..instead of the three types that I used here , it can be substitute with 2 cups of regular self raising flour. If you are hankering for something sweeter, upped the amount of sugar to 11/2 cup too.
Ingredients
1 cup vegetable oil ( I used canola oil)
3 eggs , lightly beaten
11/4 cup caster sugar
3 cups coarsely grated carrot
1/3 cup crushed pineapple, well drained ( I use canned cubed pineapple )
2 table spoon sultanas
1/3 cup walnut, coarsely chopped
1/2 teaspoon salt
2 teaspoons mixed spice* ( can be sub with ground cinnamon)
1/2 cup plain flour*
11/4 cup self-raising flour*-sifted all these together
½ cup rolled oat-coarsely chopped in food processer

1. Preheat oven to 180 Celsius. Brush melted butter to a 23cm square cake tin. Line bottom and sides.
2. Using mixer, beat oil, eggs and sugar in a bowl until light and creamy. Add carrot, fruits and walnuts, stir. Using metal spoon, fold in the sifted dry ingredients, salt and oats until just combined
3.Pour mixture into prepared tin and smooth surface. Bake for 45 minutes or until skewer comes out clean when inserted into center of cake. Leave cake in tin 10 minutes before turning onto wire rack. Saved with cream cheese frosting if desired or dusted with sifted icing sugar.

Cream Cheese Frosting
125g cream cheese
½ cup icing sugar –sifted
1 tablespoon orange juice
Using electric beaters, beat cream cheese and icing sugar in small mixing bowl until light and creamy. Add orange juice and beat another 3 minutes until mixture is smooth and fluffy/ Spread over top of cake using flat-bladed knife

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