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Wednesday, 24 September 2008 10:12 |
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A delicious carrot cake made from freshly grated carrots and a variety of freshly ground spices. What a great way to get the cakes to be nutricious and delicious. Bake it for a warm cozy dinner with some friends or family or serve it along with a hot cuppa or pack it up as a healthy snack for kids, it will be savored! The pictures of cake baked in Bundt Pan and a Loaf Pan.
Baking Time: 35-40 minutes
Ingredients
- 1.5 cup all purpose flour
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 cup of yogurt
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 cup butter
- 1 cup packed finely shredded carrots
- 1/2 cup chopped walnuts
Quick Glaze (confectioners’ sugar)
In a small bowl, mix ½ cup confectioners sugar and 1 to 2 tsp water until smooth but thick glaze forms(too thin will be absorbed by the cake). Place a piece of waxed paper under cooling rack for easy cleanup. Spoon glaze back and forth over the cake forming a zig zag pattern. Keep the cake on the cooking rack until glaze is set about 15-20 minutes.
Method
Preheat oven 200 C. Grease and flour a 9 inch spring foam pan or a bread loaf pan or a bundt pan. Alternatively line the pan with parchment paper.
Whisk all the ingredients except the carrots and walnuts until smooth and fluffy.
Stir in the carrots and walnuts. Transfer the batter into the cake pan and spread evenly. Bake until toothpick or a tester inserted in center comes out clean. About 35-40 minutes (depending from oven to oven)
Allow the cake to cool completely. Serve warm or cold.
Optionally: Apply glaze or dust with confectioners sugar once the cake is cooled.
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