Saturday, November 16, 2019

Carrot Cake (scroll down for GF version)

Dark, rich with goodies, walnuts, raisins, carrots. Dense and soft to the taste. 
Careful!  Not to make this too sweet. 
Very very good.


1/2 cup vegetable oil
1/4 cup (packed) dark brown sugar
1/4 cup sugar
2 large eggs
1/3 cup orange juice
1 tablespoon orange zest
1/2 cup plain flour
1/2 cup GF flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1.5 cups finely grated peeled carrots
1/2 cup of Walnuts
1/3 cups of raisins

  • Mix all the wet ingredients:
  • Oil, egg yolks, orange juice, zest, sugars,
  • Dry ingredients: flours, Baking soda, Baking powder, ginger, nutmeg, cinnamon, salt, walnuts, grated finely carrots, raisins

  • Whisk the egg whites to soft peaks.
  • Whisk the wet ingredients together.

(I forgot to include the yolks here!) still came out tasty :)
  • Stir dry ingredients, slowly add to the wet ingredients. 
  • Mix. 
  • Fold in the egg whites.
  • Place in greased or lined pan in pre-heated oven 160oC for 50 mins or till brown and done. 
  • To check slide a skewer or toothpick in the middle. 
  • If it comes out clean.  It's ready. 
  • Take out of oven and let to cool before adding frosting/topping of choice.

American frosting:

This frosting sets quickly when mixed.

225g caster sugar

4 tablespoon of water
1/2 cream of tartar
1 egg white only

Boil sugar and water together slowly.  No need to stir.

Blend cream of tartar with a teaspoon of water.  Add to sugar syrup.
Bring to boil without stirring till it reaches "soft ball" stage (see below)
Carefully pour into the already whisked egg white.  Stir.
Over cooled carrot cake.

Soft ball:  One drop of hot syrup in cold water forms a soft ball

Source recipe:
Thanks Laura!  It really is the best!

Gluten free!
Substitute plain flour with coconut flour.

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