Past Monday was Deepavali Day and since it’s a public holiday, the church had a small gathering over lots of yummy BBQ food. I brought salad and this carrot cake. Well, since it’s an off day for me, I’ll definitely utilize the time to do some baking! Haha….
After turning the pages of a recipe book, I’ve decided to bake a carrot cake.
As usual, I made some modifications to the recipe ;p
One was to replace the pineapple with canned peach and the other is adding yoghurt to the cake. I find that yoghurt is good in keeping the cake moist, so I like to dump some into the mixture. The outcome? This carrot cake is soft, moist and not too sweet. I think the mixed spice also gave it a flavourful taste.
After turning the pages of a recipe book, I’ve decided to bake a carrot cake.
As usual, I made some modifications to the recipe ;p
One was to replace the pineapple with canned peach and the other is adding yoghurt to the cake. I find that yoghurt is good in keeping the cake moist, so I like to dump some into the mixture. The outcome? This carrot cake is soft, moist and not too sweet. I think the mixed spice also gave it a flavourful taste.
Ingredients:
Oil (1 cup)
Eggs (3)
Caster sugar (1 cup)
Yoghurt (2tbsp)
Grated carrot (3 cups)
Pineapple/ Peach - chopped (3 tbsp)
Raisin (2 tbsp)
Mixed spice (2 tsp)
Self raising flour (2 ¼ cup)
Preheat oven at 175C.
Method:
1. Beat oil, eggs and sugar till light and creamy.
2. Mix in yoghurt, carrot, pineapple/peach and raisin.
3. Fold in mixed spice and self raising flour (sift together first).
4. Grease the baking dish and pour in mixture.
5. Bake for 45 min or until cooked.
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