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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Posted on January 10, 2012, in Cakes, Dessert, Sweets and Pastries and tagged , , , , , . Bookmark the permalink. 7 Comments.

  1. Best sounding recipe for carrot cake that I’ve seen yet! The pumpkin seeds and dried apricot bits on top look perfect too. Pretty *and* delicious–a recipe I’ll have to send to my sisters as well. 🙂

  2. ayos ka talaga bro……..happy 3 kings!!!

  3. Raymund, you lucky man! Now I *really* have to try it: presented by one of my favorite food bloggers and endorsed by another one of my favorite food bloggers. That just has to be heavenly. 🙂 Thanks to you both!!

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