Someone in the house bought a lot of carrots and it almost can't all of it in the fridge. As a sweet tooth of me, I just take one of the carrots and make a carrot cake. Sound healthy but not really. I got this recipe reference from Food Wishes by making a little adjustment.
Here is the link from Food Wishes: https://foodwishes.blogspot.com/2018/03/carrot-cake-so-good-i-make-it-every-10.html
And here are mine recipe:
Cake:
157g All-purpose flour
1tsp baking powder
1/2tsp baking soda
1 tsp cinnamon powder
100g granulated sugar
37g soft brown sugar
155g corn oil
2 large egg
155g carrot (grated)
113g sour cream
1/2cup finely chopped walnut (opt)
1tbsp floured raisin (opt)
Cream Cheese Frosting:
30g unsalted butter (softened)
112g cream cheese (room temperature)
1/2tsp vanilla essence
4-5tbsp powdered sugar(add more if needed)
(* I was planning to put it on top of the cake only but something went wrong and I ended stack them into 2 layers. Feel free to double the size.)
1. Preheat the oven to 170°C.
2. Beat the granulated sugar + soft brown sugar + egg.
3. Gradually pour in corn oil while stirring.
4. Mix in sour cream until combined.
5. Separate the flour 2 batch, sift into the egg mixture and fold in.
6. Then, fold in carrots + walnut + raisin until all combined.
7. Pour into the baking pan(27.5cm x 23cm x 2.5cm) with parchment paper on it.
8. Bake it for 40min.
9. Check with toothpick/ skewer. Poke into the middle of the cake, if it is done it should come out clean.
10. Transfer to the wire rack and let it cool completely.
11. Prepare the cream cheese frosting.
12. Beat the unsalted butter + cream cheese thoroughly.
13. Add in vanilla essence mix.
14. Last, add in powdered sugar and beat it until no sugar lump/granulated feel.
15. Decorate the cake as you want.
P.S: I was thinking it will expand the cake taller but it isn't so I end up staking them into 2 layers. If you want the cake to be taller, just change to a smaller baking pan and adjust the time baking.
Caution!!! This cake is quite oily after baking, but very moist. Thinking to try to cut down the oil portion to 130-140g when next bake. See if the oiliness can be improved or not.
In my house, I don't have much variety of spice or the ingredient stated, so I change up a little bit, I have leftover sour cream, I change from pineapple to that and don't have ground ginger I left it out. Not just that, before making this, I refer to various recipes that have on the internet what can be added and what can substitute. In the end, I end up with this recipe which is also delicious. What most important is that even I put in the fridge for a few days, the cake still moist.
Every time I bake or refer to someone's recipe, I try to change a little bit by using all the ingredients I have on hand. The chances might be 50/50 but for me it just a fun experiment. Even if it's a failed product, I still eat it and evaluate it what went wrong so that I can edit the recipe for the next bake.
For some people baking or cooking is fun or relieve stress which is me! But I know not everyone enjoys it. For them is just a disaster and annoying to do so, just like my mom! And that's how I will always be the chef and the only one who make and eat sweet in the house.
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