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
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.
- 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. Then the nuts. Bake at 375 F in one or 2 tins for 30 to 35 minutes or until done.