Carrot Cake

Carrot Cake………One of the best selling healthy cake. My shift will not end if I did not make a carrot cake everyday. Yes, I am making this everyday!!! Its part of my routine work! I remember the first time I made this, It went all the way to the rubbish bin. Yes, Chef make mistakes. I did mistake of not following its standard procedures. Sometimes I do short cuts, but now I learn my mistake not to do short cuts when it comes to baking. Do you want to know what I did? I did not sift all the dry ingredients like the salt,, baking soda and flour. The result is a very hard and salty carrot cake. So from then on, I learn that baking means patience……………….Did you know that carrot is a good source of beta carotene? And Carrot has an outstanding role in anti-cancer effect. Some study shows that people with lack of beta-carotene were more likely to have 2 times higher risk of cancer than normal people. It is wiser to eat an appropriate amount of carrot per day to prevent cancer. This is because beta-carotene in the carrot can be easily changed by our body into vitamin A, which is essential for healthy cell growth, strong immune system and protection against mascular degeneration……

Ingredients: makes 2 sets of 5″ inch diameter cake or one set of 9″ diameter

Wet Ingredients:

• 4 cups grated carrot
• 3 cups grated apples
• 5 pcs fresh eggs
• 1 cup crushed walnuts
• 1 tbsp cinnamon
• 1 tbsp minced ginger
• 1 tbsp vanilla essence
• 1 cup canola oil

Dry Ingredients:

• 2 cups self raising flour
• 2 cups wholemeal four
• 2 tsp baking sida
• 1 tsp salt

Toppings:

• 100 gms butter
• 200 gms icing sugar
• 300 gms cream cheese
• 1 tbsp lemon juice
• 1 tbsp lemon grind(peel)

– in a mixer stand with bowl, mix butter and sugar until creamy, then add cream cheese and lemon grind. mix for about 5 minutes or until smooth. set aside

Garnishing:

• pumpkin seeds
• dried apricots

Procedures:

• In a large mixing bowl, mix all the wet ingredients, mix well.
• Then one at a time, sift in flour, salt, baking soda and wholemeal flour. mix well
• Transfer mixture to a non-stick cake tin of 2 sets 5 inch diameter or on a 9 inch diameter cake tin.
• Pre-heat oven at 180 degrees and bake for 1 hour then turn to 45 mins and bake at 150 degrees celsius.
• When the cake is cooked, transfer into a serving platter and rest for an hour. Then start preparing the toppings.
• Using your creative imagination ,top the carrot cake with its icing and pumpkin seeds and dried apricots.
• Enjoy!!!

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