One of the things I like about holidays is that I have a lot of extra time to cook. I don’t like being rushed when I cook, and I don’t really like the idea of cooking just for the sake of having something to put in my mouth. (You know how some think that when you’re cooking for yourself only, you don’t really need to care that much about its taste and presentation? I can’t buy that.) Anyway, cooking during the busy days of the semester is rare for me unless I’m doing it together with a friend, so having the time this week to actually cook and bake stuff feels so good.
This week I wanted to make banana bread, but couldn’t find the most important ingredient : banana, since most places are closed due to Chinese New Year celebration. I figured since I had carrots in the dorm’s fridge, it might be interesting to try out making carrot cake. I went through recipes on the internet, and finally adapted one from here.
Here’s how I did it (with measurements already converted to grams, to make it easier for everybody) :
170 ml vegetable oil
200 grams brown sugar
240 grams flour
1 tsp baking powder
A pinch of salt
1 tsp vanilla extract (You may prefer to swap this with cinammon. I didn’t have any, so I used vanilla)
1 big carrot, grated
I mixed the oil and the sugar first until they blended. I added the eggs one by one, each time beating the mixture ’til blended well. Afterwards, I slowly added the flour, which had been mixed with baking powder, salt and vanilla extract.
After the dough is nicely mixed together, I stirred in the grated carrots.
Baking took around 20-30 minutes for me. I used a 7-3/8 x 3-5/8 x 2 inch pan, so you might want to double or triple the amount of ingredients according to the size of the cake you want to make.
I love this recipe. I love that the cake has carrot in it but still tastes really good. The friends who tasted it also told me they liked it.
Will definitely make this again, probably with cinammon and the addition of chopped nuts.
- cheers to all -