Both my dad and brother can't stand any vegetable in a cake. Particularly carrot. Thus the abhorring look on their face when I said I was going to make a carrot cake was priceless! ^__^
The cake was practically easy to make, even if you don't have an electric mixer you can always do it by hand. And the cake itself was purely simple in taste that just perfect if you're having tea with a company or two.
It was moist with fine crumbs though a little greasy for my liking. Just sweet enough without making you cringe of it's sweetness. If you like a traditional and uncomplicated taste of a cake, you could try this one.
Recipe of Chef Sherson Lian
1 1/2 cups sugar
1 cup corn oil
3 cups finely grated carrot
2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract *optional*
- Preheat oven to 180 C. Line a bread/cake baking pan with parchment paper with overhang on the sides
- Combine the flour + baking powder + baking soda + salt in a big bowl. Set aside
- In a mixing bowl, beat all eggs until frothy. Add sugar. Beat again until the sugar dissolved and pale in color. Add in oil and vanilla (if using), and mix until thoroughly combine
- Stir in grated carrots
- Gently fold in the flour mixture until there's no more flour streaks visible
- Pour the cake batter in prepared pan. Bake for 35 - 40 minutes or until tester inserted near the middle of cake comes out clean with a few crumbs attached (but not wet)
- Left the cake in pan for 15 minutes, then turn out with the right side up on cooling rack. Brush the top with pineapple juice *forgot to add this last time!* :P
I halved the recipe, and yield one small loaf of cake. Baked in a (7 x 3.5 inch) rectangular pan.