Wednesday, November 14, 2007
What's your kind of carrot cake? The savoury kind with dark sauce, preserved vegetables and fried with an egg which you can find at your hawker centre or the slice of soft and moist cake filled with sultanas and walnuts and topped with a delicious cream cheese frosting that you can find at most cafes, or at my place.
Oh yeah, I'm a sucker for good carrot cakes and even though I found a place which sells damn good carrot cakes (even better or on par with Cedele's), I prefer to bake my own because I can substitute in gluten free flour and make everything edible without a consequence, at least to me.
Mmm mm! A strong dose of cinnamon, a good handful of sultanas and a chokeful of chopped walnuts is definitely enough to get me going.
Here's my recipe for my healthy carrot cake:
2 cups self raising flour
3 tspn cinnamon
3 tspn vanilla essence
1/4 tspn nutmeg
1/2 tspn salt
3/4 cup apple sauce
1/2 cup olive oil
1/2 cup brown sugar
1/4 cup sultanas
1 cup chopped walnuts
3 cup grated carrots
1. Mix eggs, sugar, apple sauce, oil and vanilla essence
2. Sieve flour, cinnamon, salt, nutmeg
3. Stir in 1. into 2.
4. Mix in grated carrots
5. Stir in chopped walnuts and sultanas
6. Bake in oven at 175 deg C for 50 minutes or toothpick comes out clean