Carrot Cake

Tonight, while waiting for Rad to come home from his photowalk in Tokyo (the Scott Kelby Worldwide Photowalk), I decided to declutter my kitchen by getting rid of all the bread and cake flours teehehehe. So, I baked, again…

First, I baked the carrot cake. Another recipe from Ate Lou. It is basically the same as the banana cake except that you use carrots instead and add cinnamon.

Ingredients:

• 1-2 medium sized carrots (grated)
• 1 1/2 cups flour
• 1 cup sugar (or more if you want it sweeter)
• 1 cup margarine/butter
• 2 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• vanilla essence
• 1 tsp cinnamon
• 1 tsp nutmeg*
• Some raisins or dried fruit bits

Directions:

Mix the sugar and butter. Add the eggs. Stir or beat well. In another bowl, mix the flour, baking soda, baking powder, cinnamon and nutmeg. Add all the ingredients together with the grated carrots. Mix well. Stir in the vanilla essence. Bake at 170degrees Celsius for 35-40 minutes.

I just added the nutmeg, used brown sugar (well semi-brown) and folded in some dried fruits.

I cooked it into two loaf pans but the mixture can be cooked in only one. So I got 2 thin loaves of carrot cake or bread or whatever you want to call it. It is delicious. Rad said he is going to die.

And then, while chatting with some friends, I managed to go on and knead another batch of dough for the soft honey bread. But, I left it to rise in the ref and will bake it tomorrow for breakfast.

And after a long night, we decided to eat our dinner….Mangantayon!