I was planning to serve a variety of simple cakes for a dinner party. I had my go to recipe for brownies and banana cake. So I thought a carrot cake containing nuts will be a good one…
Theres a lot of variation from the food blogs online. I happen to have extra carrots from kimchi making. Some recipes asked for applesauce, ground ginger, all spice but I had none of that in my pantry.
I came across this recipe… And I had all the ingredients in my pantry! Brown sugar ticked! Nutmeg ticked! Cinnamon… just sticks but used a mortar and pestle to pound it and then sieve it. I used a grater to grate the carrots instead of the food processor because I did not feel like washing the bulky food processor after use.
I was planning to add raisins but I was afraid it would end up too sweet as I did not plan to reduce sugar too much as it might affect the texture of the cake. I only reduced the sugar by 10% this round so it was 180g white sugar and 180g brown sugar.
The aroma of baked cake filled the whole house. It had a slight cinnamon tinge. It smelled really good surprisingly.
I used an 8 inch square baking tin and it took me a total 1 hour 20 mins 175C. The cake was really underbaked initially, really wet in the centre. I quickly put it back in the oven to bake it for another 10 mins.
It was my first time baking time cake so I checked it too often. It was a bit too moist in the centre. I freeze it and thaw it few days later. And it was cut and served in an air con room. So that made it not too bad…. But theres still room for improvement.