How about a delicious, moist carrot cake? It's been a while since we did any baking. My sister felt for a rich cake that would not make her feel guilty, really guilty, but would still have some nutritional value. So she opted to make carrot cake, a home favourite. This cake came out so moist I just had to share it with you all. Everyone enjoyed it. And yes, the guilt is not there which could be a good thing for some. This cake also had a few surprises. I could still taste the walnuts and pieces of pineapple.... You know what? I think I'm going to have myself a piece of cake and a glass of ponche de creme to go (Yes! I still have some in my fridge!)... Enjoy carrot cake.
Carrot Cake Recipe
2 cups all purpose flour
2 tsp. baking powder
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon nutmeg
2 cups brown sugar
1 cup olive oil
8 ounces crushed pineapple
2 cups grated carrot
½ cup choppped nuts (walnuts, peanuts, and/ or almonds)
½ teaspoon grated orange rind
Sift together the flour, baking powder and baking soda. Add the cinnamon, nutmeg and sugar. Add the oil and beat well.
Beat well until the batter is light. Add one egg at a time, beat well until the batter is light and fluffy.
Blend in the grated carrots and pineapple. Then the nuts.
Bake at 375 F in one or 2 tins for 3o to 35 minutes or until done. We decided to use a fluted pan. Carrot cake baked in a fluted pan. The finished carrot cake.
Well, that's it for another post. More to come!
You will notice that we don't always frost our cakes. I generally avoid cakes that are frosted. Though they may help the cake taste really good, it increases the amount of calories you will consume in each slice.
- Beat well until the batter is light. Add one egg at a time, beat well until the batter is light and fluffy.
- Blend in the grated carrots. Then the nuts. Bake at 375 F in one or 2 tins for 30 to 35 minutes or until done.