Tuesday, October 5, 2010

Carrot Cake and Variations

I've baked this cake God knows how many times and i can still bake it and enjoy it like i have never had it before. my friends have tried other carrot cake recipes and by popular poll this is rated the best.

grated carrot-3 cups
maida-2 cups
sugar-2-21/2 cups powdered
refined oil-1-11/4 cups
baking powder-1 tsp
sodabicarb-1 tsp
salt-a pinch
cinnamon, nutmeg, cloves-1 tsp each ground
cocoa powder-2-3 tbsp (absolutely optional)

Sieve together the maida, baking powder, sodabicarb and salt two or three times. beat the eggs ligtly with a fork adding the sugar. using your hands mix all the ingredients well. pour into a cake tin and bake till done.

Yes, it's as simple as that. you don't have to take out your beater and believe me this cake can't be softer. it yields around 1 kg. slice it and refrigerate the third or fourth day on. it only tastes better when cold.

Use two cups sugar if you want it only mildly sweet. i found the two and a half cups sugar a nicer fit for the cake though i don't generally like anything too sweet. use only one cup oil if you like your cake dry (my mum in law likes it that way). i use 11/4 as i like it moist (daughter in law vs. mother in law!). if you find it difficult to cut put it in the fridge for a while and cut it cold. it's yuuummmmmmm...mmmoooooo.

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