Carrot Cake anyone?

By foodiva

Ingredients

• ed carrot- 1 1/2 cups
• Milk/ water- 2 tsp (optional)
• All purpose flour- 1 cup
• Powdered sugar- 1 cup + enough for dusting
• Baking powder- 1/2 tsp
• Baking soda- 1/2 tsp
• Egg- 1
• Oil- 1/2 cup + 2 tbsp (Its a half of 1 1/4 cups)
• Spice powder- 1/2 tsp (Grind to a fine powder, 1 cardamom pod, 1 clove and two pinches of cinnamon powder using a pestle and mortar or a spice grinder.)
• Salt- a pinch

Details

Servings 1
Adapted from mykitchenantics.blogspot.ca

Preparation

Step 1

Ro hates carrot cake (Its more like a mental block i guess...that carrots in a cake wont taste good). So I thought I'll trick him into eating saying it was an apple and cinnamon cake. He was too smart and noticed the grated carrots from afar and refused to touch it. No issues, i can eat the whole thing on my own...in a matter of days. This cake is super super moist and, i must add, is the only carrot cake i have ever liked. I hate the ones we get here. I have halved the measurements because i knew i would be the only one gorging on it.

Preheat oven to 175C and butter an 8 inch cake tin.

Beat the eggs, add powdered sugar and cream till light and fluffy.

Add the carrot and oil and beat on high for a few minutes.

Finally, add the flour mix and beat on low, just till they are all mixed well. Don't over do this.

I made only a wee bit of spice powder, just enough for the cake. You can adjust ingredients according to you taste and make them in plenty and store in an air tight container

A lot of you guys out there tried out my moms version of the carrot cake and wrote back to me with some queries. Since it had been ages since I'd tried my moms version, I couldn't remember the logistics of it. So I made it again recently and thought I'd update it with my current findings and pics of course. The cake is dense/ heavy because you use puréed carrots. If its the light version you are looking for, then replace the pureed carrots with finely grated carrots and you'd get the cake that you see in the pics above. The cake is rich on its own and its more of a dessert cake than a tea time speciality. I feel it would pair well with a scoop of ice cream or cream cheese (not frosted though) on the side.

Puree the carrot with 2 tsp of milk or water. Use milk only if you feel the carrots are not releasing enough water. If its watery avoid it. I usually dont add milk.

Preheat oven to 175C and butter an 8 inch cake tin.

Beat the eggs, add powdered sugar and cream till light and fluffy.

Add the carrot and oil and beat on high for a few minutes.

Finally, add the flour mix and beat on low, just till they are all mixed well. Don't over do this.

I have ornithophobia (sounds fancy right?). I am so so scared of anything with feathers. And i am in the perfect place...London, where pigeons nest in every possible corner..and the parks..i have to play hop, skip, dodge all the freaking time. I don't mind eating them though (evil laugh!)

Every time you bring up Frappe I am reminded of Zeroin...sigh...people will always tell us to let it go, but I think even if I DO get paid I will still be quite bitter about it. I still dream of throwing in Molotovs and seeing the place burn - it's mean but since I won't ever REALY do it, I guess I can dream.

U knw the carrot cake is my mom's speciality too. I make a carrot and dates cakes[the fresh oozy ones not the dried] and now my mom likes tht even more than just the carrot one. Ur cake looks great!!!