Spicy Carrot Cake
‘Moist, rich and tasty. A cake that can be eat as an alternate for breakfast.’~senaz
Carrot cake is a sweet spice cake with grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. Many carrot cakes contain nuts. The carrots themselves add little if any flavour, but enhance the texture and appearance of the cake.(source:wikipedia)
A little story from me~I always have carrots in my refrigerator. It’s not because that I’m addicted to it, but the carrots in my country(or as far as i know in Groningen) isn’t expensive. So, on one sunday, I wanted to make a dessert. I didn’t have anything in my kitchen & I couldn’t buy anything also, since it was Sunday(none of the stores or supermarkts are open). I looked in my refrigerator and found 2 or 3 carrots. Then, I remembered that I have Carrot Cake recipe in one of my book collection. Within 15 minutes, the batter was ready to be baked.
The classic recipe is always followed by the cheese cream icing. My variation is using the cheddar cheese instead of the icing. You just have to make the carrot cake, sliced it into pieces and put cheddar cheese on top of each pieces. The taste is no better than perfect.
(source: baking&dessert starfire)
1. prehat oven to 150 C. lightly oil and line the base of a square cake tin with baking paper.
2. sift the dry ingredients into a large bowl.
3. stir in the dark muscovado sugar and mix together.
4. lightly whisk the oil dan eggs together, then gradually stir into the dry ingredients. stir well.
5. add carrots and walnuts. mix thoroughly, then pour into the prepared baking tin. bake for 11/4 hour or until light and springy to the touch.
6. remove from the oven and allow to cool for 5 minutes before turning out on to a wire rack.
7. icing: simply beat all the ingredients together until all blend. and spread over the cake.
Tasty Tip: for a fruiter cake, add 1 grated apple and 2 oz of dried sultanas in step 5. To plump the dried sultanas, soak for an hour or overnight in 1/2 pint of cold tea.
