A Different Way to Eat Carrots


by Anu Parsai


Boiled carrots are a common part of many vegetable dishes, though not all children enjoy eating them. Fresh carrots can be easily turned into a delectable carrot cake recipe that may be taken as a portion of vegetables. The homemade carrot cake recipe below will make you the star cook of the day.

What you need:

- All-purpose flour - Two (2) cups

- Ground cinnamon - Two (2) teaspoons

- Ground all spice - 1/2 teaspoon

- Ground nutmeg - 1/4 teaspoon

- Ground cloves - 1/4 teaspoon

- Bicarbonate of soda - 2 teaspoons

- Salt - Half (1/2) teaspoon

- Large eggs - Three (3)

- Granulated sugar - 1 1/2 cups

- Brown sugar - Half (1/2) cup

- Vegetable oil - One (1) cup

- Sour milk - Half (1/2) cup

- Grated carrots - Two (2) cups

- Fresh and crushed pineapple - One and a half cups

- Grated coconut - One (1) cup

- Crushed nuts - One cup

- Oil and a little flour to grease the cake pan



Method:


- Pre-heat the oven to 350 F.

- Grease and flour a 10-inch round cake pan.

- In a mixing bowl, sift the flour, cinnamon, cloves, nutmeg, all spice, sodium bicarbonate and salt. Take care to avoid any lumps.

- Add the grated coconut to the mix.

- In another bowl, whisk the eggs, oil, granular sugar and brown sugar 'til the sugar begins to dissolve.

- Add the sour milk and crushed pineapple to the egg mixture and mix well.

- Add the dry ingredients to the wet mix and stir all the ingredients well. Make sure that you scrape the sides of the bowl to get all of the ingredients.

- Slowly fold the grated carrots into the batter.

- Also, add the nuts and mix once.

- Pour the prepared batter in the greased cake pan and smooth out the top.

- Bake in the preheated oven for approximately one hour or till a thin skewer inserted in the centre of the cake comes out clean.

- Let the cake cool in the pan for approx. 10 minutes.

- Remove from the pan and cool on a wire rack before serving or applying topping.

Note: All-purpose flour can be replaced with a mixture of 1 cup of whole grain flour and 1 cup of all-purpose flour.

This cake can be stored for up to two weeks in an air-tight container in the fridge.

Serving suggestions:

- The cake can be served immediately out of the oven.

- Plain cream cheese frosting dusted with a small amount of maple sugar is a fantastic topping for the cake.

- You can also sprinkle some roasted coconut pieces on the frosting.

- Chopped walnuts and sliced dates also make a great garnish for home-made carrot cakes.

- Butter cream frosting and maple frosting provide a good substitute for plain cream cheese.

- Make sure you let the cake chill in the refrigerator before you serve it (if using frosting).




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