Boiled carrots are a common part of many vegetable dishes, but not all children enjoy eating them. You can easily turn fresh carrots into a delicious carrot cake recipe that can be eaten as a serving of vegetables. The homemade carrot cake recipe provided below will make you the star cook of the day.
What you will need:
- All-purpose flour - Two (2) cups
- Ground cinnamon - Two (2) teaspoons
- Ground all spice - Half (1/2) teaspoon
- Ground nutmeg - 1/4 teaspoon
- Ground cloves - Quarter of a teaspoon
- Baking soda - Two teaspoons
- Salt - Half a teaspoon
- Eggs (large) - Three (3)
- Coarse-grained sugar - One and a half (1 1/2) cups
- Brown sugar - 1/2 cup
- Vegetable oil - 1 cup
- Sour milk - Half (1/2) cup
- Carrots (fresh grated) - Two (2) cups
- Fresh and crushed pineapple - One and a half (1 1/2) cups
- Grated coconut - One cup
- Crushed nuts - One cup
- Oil and a little flour to grease the baking pan
Method:
- Pre-heat the oven to 350F.
- Grease and flour a 10-inch round baking pan.
- In a bowl, sift the flour, cinnamon, cloves, nutmeg, all spice, sodium bicarbonate and salt. Take care to avoid any lumps.
- Add the grated coconut.
- In a fresh bowl, mix the eggs, oil, coarse-grained sugar and brown sugar until the sugar starts to dissolve.
- Add the sour milk and crushed pineapple to the egg-sugar mix and blend well.
- Add the dry ingredients to the wet mixture and combine all the ingredients together well. Be sure to scrape the sides of the bowl to incorporate all the ingredients.
- Slowly fold the grated carrots into the batter.
- Also, add the nuts and mix once.
- Pour the finished batter in the greased cake pan and smooth the top.
- Bake in the heated oven for sixty (60) minutes or until a thin skewer inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for approximately ten (10) minutes.
- Remove from the pan and cool completely on a wire rack before serving or applying icing.
Note: You can replace all-purpose flour with a combination of one (1) cup of whole-wheat flour and one cup of all-purpose flour.
The carrot cake can be stored for up to two weeks in an air-tight container in the refrigerator.
Serving suggestions:
- You can eat the cake immediately out of the oven.
- Plain cream cheese frosting dusted with a small amount of maple sugar creates a great topping for the cake.
- You can also sprinkle roasted coconut chips on the topping.
- Chopped walnuts and shredded dates also make a great garnish for home-made carrot cakes.
- Butter cream frosting and maple frosting make a nice alternative to plain cream cheese.
- Make sure that you cool the cake in the fridge prior to serving (if you use icing).
What you will need:
- All-purpose flour - Two (2) cups
- Ground cinnamon - Two (2) teaspoons
- Ground all spice - Half (1/2) teaspoon
- Ground nutmeg - 1/4 teaspoon
- Ground cloves - Quarter of a teaspoon
- Baking soda - Two teaspoons
- Salt - Half a teaspoon
- Eggs (large) - Three (3)
- Coarse-grained sugar - One and a half (1 1/2) cups
- Brown sugar - 1/2 cup
- Vegetable oil - 1 cup
- Sour milk - Half (1/2) cup
- Carrots (fresh grated) - Two (2) cups
- Fresh and crushed pineapple - One and a half (1 1/2) cups
- Grated coconut - One cup
- Crushed nuts - One cup
- Oil and a little flour to grease the baking pan
Method:
- Pre-heat the oven to 350F.
- Grease and flour a 10-inch round baking pan.
- In a bowl, sift the flour, cinnamon, cloves, nutmeg, all spice, sodium bicarbonate and salt. Take care to avoid any lumps.
- Add the grated coconut.
- In a fresh bowl, mix the eggs, oil, coarse-grained sugar and brown sugar until the sugar starts to dissolve.
- Add the sour milk and crushed pineapple to the egg-sugar mix and blend well.
- Add the dry ingredients to the wet mixture and combine all the ingredients together well. Be sure to scrape the sides of the bowl to incorporate all the ingredients.
- Slowly fold the grated carrots into the batter.
- Also, add the nuts and mix once.
- Pour the finished batter in the greased cake pan and smooth the top.
- Bake in the heated oven for sixty (60) minutes or until a thin skewer inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for approximately ten (10) minutes.
- Remove from the pan and cool completely on a wire rack before serving or applying icing.
Note: You can replace all-purpose flour with a combination of one (1) cup of whole-wheat flour and one cup of all-purpose flour.
The carrot cake can be stored for up to two weeks in an air-tight container in the refrigerator.
Serving suggestions:
- You can eat the cake immediately out of the oven.
- Plain cream cheese frosting dusted with a small amount of maple sugar creates a great topping for the cake.
- You can also sprinkle roasted coconut chips on the topping.
- Chopped walnuts and shredded dates also make a great garnish for home-made carrot cakes.
- Butter cream frosting and maple frosting make a nice alternative to plain cream cheese.
- Make sure that you cool the cake in the fridge prior to serving (if you use icing).
About the Author:
About the Author: Anu is a devoted baker whose eastern influence allows her to create the most amazing cake recipes.Anu's extraordinary creations are found on Cake Recipe Secrets.This week you can find Anu's Homemade Carrot Cake recipe as well as links to her other remarkable cake treats.
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