Monday 5 September 2016

Carrot Cake

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. 😊

Ingredients :
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)
2 eggs
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.

Method : 

Line paper cups into muffins tray

1)Preheat oven to 175°C. 

2)Grate carrot. And zest an orange (optional). Set aside.

3)Sifted flour, ground cinnamon, ground nutmeg, ground ginger (or allspice), baking powder, baking soda, and salt. Whisk a little and set aside.

4)In a separate bowl, add in soft dark brown sugar and vegetable oil. Whisk to combine. Stir in eggs one at a time. 

5)Pour the dry ingredients into wet mixture all at once. Fold until combined.

6)Fold in grated carrot, chopped walnuts, and raisins or sultanas. Use a ice-cream scoop to scoop into papercups. 

7)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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