Catherine's Cooking @ cathteops
Monday 5 September 2016
几天前，公主在互联网上看了胡萝卜糕说"I am craving for carrot cake" . 她已經好久没吃蛋糕了。今天去了超市买了3个胡萝卜。 午饭后， 做了这些胡萝卜小蛋糕。希望能为公主打打气!😊😊😊
I have been wanting to make western carrot cake. Today, I finally fulfill my dream. 😊
1 cup plain flour (150 g)
1/2 teaspoon ground cinnamon(will reduce to 1/4)
1/8 teaspoon ground nutmeg*
1/8 teaspoon ground ginger *
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup finely grated carrot (approx. 140 g)
1 teaspoon orange zest (optional)
1/2 cup soft dark brown sugar (80 g) (will reduce to 1/4 cup 40g)
1/2 cup vegetable oil (100g /120ml)
1/2 cup chopped walnuts (60 g)
2 tablespoons raisins or sultanas (28 g)
You may replace nutmeg n ginger with 1/2 allspice.
*Spices was replaced.
Line paper cups into muffins tray
Preheat oven to 175°C.
Grate carrot. And zest an orange (optional). Set aside.
Sifted flour, ground cinnamon, ground nutmeg, ground ginger
(or allspice), baking powder, baking soda, and salt. Whisk a little and set aside.
In a separate bowl, add in soft dark brown sugar and vegetable oil. Whisk to combine. Stir in eggs one at a time.
Pour the dry ingredients into wet mixture all at once. Fold until combined.
Fold in grated carrot, chopped walnuts, and raisins or sultanas. Use a ice-cream scoop to scoop into papercups.
Bake for 25 minutes, or until an inserted satay stick or wooden stick comes out clean.
Note: You may pour the mixture into baking tin and bake for 45-55 minutes.
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