Thursday, February 17

Carrot Cake

I love carrots as is or as a cake.  Here's a no-fail recipe I learned from the Le Cordon Bleu.

3 pieces            Eggs
250 ml              Vegetable Oil
250 grams       Caster Sugar
250 grams       Plain Flour
2 teaspoons     Cinnamon, ground
2 teaspoons     Baking Powder
1/2 teaspoon   Salt
300 grams       Carrots, grated
                           Icing Sugar, for dusting

1.  Pre-heat oven at 180 degrees Celcius.
 2.  Beat eggs then add the vegetable oil and sugar.
 3.  Sift all the dry ingredients and add into the mixture.
 4.  Fold the carrots into the dough.
 5.  Line the baking tin with parchment paper.
6.  Pour the mixture into the baking tin.  Bake for 50-60 minutes or until nothing sticks into the toothpick when you poke through the center.
7.  Remove the cake from the tin and allow to cool for 5 to 10 minutes on a wire rack.  Dust with icing sugar.  For variety, you can dust it with flavored sugar (as seen above) or add a cream cheese frosting.