This post has been sitting in my drafts folder for ages! I just ended my final semester exams and will be going back to Singapore soon for the winter holidays! YAY! The first thing I do once I get home after my last paper (which was ridiculous easy by the way.. pfft!) was what?
Update my blog of course.. I think about it day and night as I am cramming for my exams or doing some ugly report which will not make a difference in my life in years to come. It might, but I like to think it doesn’t matter in the larger scheme of things; things such as when I become a celebrity chef with adoring fans from all over the universe just screaming my name in hunger for my pleasure inducing chocolate cookies. Okay, I’m kidding. I honestly want to become a HR exec and change the way people work and feel about their organisation. Doesn’t have the same oomph as my previous plan does it!
Aaaanyway, the first reaction when I told my housemate and my mum that I wanted to bake carrot cake was “EEEEWW!”
What is wrong with the world? Who doesn’t like carrot cake! Just because the cake has a vegetable in it doesn’t make it disgusting, it actually allows me to live in a disillusion that I am fulfilling my daily vegetable needs. And have my cake too.
The taste of the carrot is really subtle.. It adds a crunch and is really moist. It is really easy to do ! So try it!
This is the recipe:
- 4 eggs
- 1 1/4 cups vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped almonds/pecans
Note: I used half the recipe and it still managed to fill a 8 inch pan!
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in almonds/pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
I grated the carrots and had to use sieve to remove the excess carrot juices as I did not want to make my cake soggy. The grating part wasn’t all fun,joy and laughter, I suggest you make someone else do it !
I sprinkled some (okay a lot) of slivered almonds over the top cos I love them almonds and also cos they were reaching their expiry date! heh!
It looked a lot like fruit cake when I took it out of the oven!
It was very yummy and keeps well in the fridge and taste exactly the same when heated in the microwave for a minute.