Tuesday, October 02, 2012

heart healthy carrot cake

Toast 'ems.
A generous helping of brain food.
Half a cup or more if you'd like.
Chopped roughly.

Rabbit food.

Baking supplies. 

2.5 cups of grated carrots.
Pat dry with kitchen towels.

Half a cup of canned pineapples.
Diced and drained.

Beat four eggs together with 1.5 cups of canola oil and 2 cups of sugar.
Caster sugar.

Icing sugar is far too fine and makes the mixture all too gooey.
Lesson learnt.
Tip: If you don't have caster sugar on hand, pulse the normal sugar in a food processor a few times and you should get sugar that's a bit more fine. :)

Fold in sieved flour mixture.
That's 2 cups of all purpose flour, a teaspoon of salt, 1 teaspoon cinnamon powder and three quarts of a teaspoon of nutmeg and 2 teaspoons of baking soda and baking powder each.
Then mix in the grated carrots, diced pineapples and walnuts.

All ready for the oven!
180 degrees for 45 minutes.
Watch the top though, they brown quickly but it doesn't mean the cake's done.
Test it with a skewer.
Till it comes out clean :)

Option to add in raisins too.
Eat well! :)

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