Monday, November 16, 2009

Time To Bake Something.....

During my younger days, our family used to have some cakes ready in the house either for tea or supper. It was no big deal since mum always cook or bake it during her free time. Or else she could just buy it from the outlet nearby our home. These days, it seems like a homemade "from scratch" cake is a delicacy!

Making a cake from scratch isn't that difficult, just a bit more difficult than preparing a cake mix, but the results are well worth it.

Cakes come in all shapes and sizes. Simple cakes baked and iced (or not) in a square cake pan are great for "every day". Fancier cakes, like layer cakes, seem kind of like special occasion cakes - they take a little more time to prepare. Of course layer cakes are traditional birthday party fare. But there's no reason you can't invent a special occasion either!
Delight your family today - bake a cake.

As for today recipe, I would like to show you how to make a simple cake that found out the recipe from the internet and tried it out first before sharing it here.

Carrot Cake

Carrot cake is always a popular standby, moist and tasty. And you can feel good about eating cake, because after all it's made from carrots! And this one has apple and whole wheat flour too - even better. A food processor simplifies the preparation, making short order of grating the carrots and apples.
1 cup sugar
1 cup cooking oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated raw carrot
1 1/2 cups grated apple
1 cup golden raisins
1/2 cup chopped walnuts (optional)

Cream Cheese Icing:
1 package (4 oz.) cream cheese, softened
1/4 cup butter
1 cup icing (confectioners') sugar
1/2 teaspoon vanilla

How to start Baking:

Preheat oven to 350 degrees F. Blend together sugar, oil and eggs. Beat until slightly thickened.

Mix flours, baking soda, salt and cinnamon. Combine with egg mixture. Stir in carrot, apple, raisins and nuts.

Pour batter into a greased and floured 9 by 13 inch cake pan. Bake for 35 to 40 minutes. Remove from oven. Cool.

Cream Cheese Icing:
Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla.

Keep the cake in the refrigerator for a while to chill the cake.

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