Just came back from campus on Thursday.sigh....no time for fancy cake so made a cake that my mum always wanted to eat,which is carrot cake.my mum always buy it in Petaling Street whenever she is there.This time,i am going to make it. Recipe adapted fromsleepless in kl moist carrot cake and i did some changes.
I halved the recipe since it will be too much for me to make 2 which stated in the original recipe.
Please halved it if you are making one ^^.I used one 7inches cake tin.
Moist Carrot Cake
Ingredients:
• 2 eggs
• 1/2 cups vegetable oil
• 3/4 cup white sugar and 1/4 brown sugar(the taste is just nice, not too sweet)
• 1 teaspoons vanilla extract
• 1 cups all-purpose flour
• 1 teaspoons baking soda
• 1 teaspoons baking powder
• a pinch of salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups carrots, grated coarsely
• 1 handful of almonds flakes, chopped coarsely (quantity can be increased, to taste)
• some raisins (or to taste – don’t put too much: it will make the cake too sweet)(i omit this since i don't have any)
• 2 eggs
• 1/2 cups vegetable oil
• 3/4 cup white sugar and 1/4 brown sugar(the taste is just nice, not too sweet)
• 1 teaspoons vanilla extract
• 1 cups all-purpose flour
• 1 teaspoons baking soda
• 1 teaspoons baking powder
• a pinch of salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups carrots, grated coarsely
• 1 handful of almonds flakes, chopped coarsely (quantity can be increased, to taste)
• some raisins (or to taste – don’t put too much: it will make the cake too sweet)(i omit this since i don't have any)
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 round pans & line sides and bottom of pan with baking paper. (I don’t like the taste of the flour, so I don’t grease & flour my baking tins anymore.)
- In a large bowl, beat together eggs, oil, white sugar and 1 teaspoons vanilla.
- Mix in flour, baking soda, baking powder, salt and cinnamon.
- Stir in carrots.
- Fold in walnuts and raisins.
- Pour into prepared pans. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Overall,this cake is not bad in taste or texture.I suggested those who want to use this recipe to use walnut and put raisins,try not to omit it as they can add some 口感to the cake) ^^
However, one problem came up which i don't know why the cake has 碱水taste，can anyone help me on this?thank you very much and wish everybody happy mother's day. :)
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