Sunday, April 13, 2008

American Carrot Cake

I didn't think I would be baking this cake, I was never really a fan of it anyway. I had tasted a few really good American Carrot Cake in the past and imagined that it would be a tough cake to bake.

I came across a thread on KC with the recipe from Aunty Yochana. I know from experience that Aunty Yochana's recipes are always winners, though some can be challenging. I've had my share of not so successful bakes, so with a prayer in my heart, I proceeded with this attempt.

Recipe called for eggs to be beaten with sugar till creamy. Now, I was wondering when it would be creamy enough :P My old gf told me her carrot cake recipe did not require the use of a cake mixer. I had done some research on the internet and narrowed down my choices to 3 recipes, with Aunty Yochana's right on top. Both the other 2 did not require any beating. I felt more secure with beating of eggs. The only thing I did differently was leaving out the vanilla essence and added 1 tsp of ground nutmeg. I gave the walnuts a miss and added crushed pineapples.

It's also the first time I used the mixer up to mix in the flour. I used a pair of chopsticks to stir in the carrots, crushed pineapples and raisins. I am sure I can improve on this for my next attempt. The raisins were all at the bottom of the pan and some cupcakes did not have any raisins.

I'm convinced that recipes that use cinnamon are most aromatic in the oven. With nutmeg, that becomes even more aromatic. The fragrance of the spices kept me near the kitchen!

Then it was time to taste it. To be honest, I didn't wait for it to be cooled. When I bit it, it was still warm and the smell of cinnamon and nutmeg made the cake so alluring. The cake is sooooh light! I can't say that it is close to the real thing, but it is a lighter version. I honestly can't put my finger to what is lacking but I love this version! I like the lightness of the cake, and in future, I would use diced pineapples instead of crushed pineapples. On the whole, this recipe is a keeper! I may also use brown sugar for my next attempt though, the cake is a little, erm, light (in colour, that is).

15 April: Wow, this recipe is an absolute winner! I've even received compliment about it's authenticity by a true blue US citizen. The cake was also given an almost "two-thumbs-up" rating. I am very happy with this cake, and it would be a good choice as a gift. Besides, I shall be experimenting with soy milk and may be even soy flour in an attempt to make it a healthier choice :D

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