Carrot Cake

Flushed with confidence after successfully making tau huay, I decided to embark on some extensive baking this weekend.

First on the list? "Western" Carrot Cake.

I never knew such a thing as "Western" Carrot Cake existed till high school years. Most Singaporeans are only accustomed to eating "Asian" Carrot Cake, which is sold in almost all wet markets as a breakfast treat. "Asian" Carrot Cake comprises of mashed cubes of turnip doused with sweet soy sauce and egg over a flaming wok. The slightly charred caramelized pieces are exceptionally delightful (but also very unhealthy).

Since I am still very much a novice in baking, I decided to stick with the relatively straightforward recipe for "Western" Carrot Cake today.

Ingredients:
3 cups plain flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
3 eggs
1 cup vegetable/ peanut oil
3/4 cups white sugar
3/ 4 cups brown sugar
3 tsp vanilla extract
2 cups of carrot
1 cup of chopped nuts (e.g. walnuts, almonds)

Directions:
1. Preheat oven to 165 degrees. Line two 8x4 pans with grease proof paper
2. Sieve flour, salt baking power, baking soda and cinnamon powder together in bowl

3. Beat eggs, oil, vanilla and sugar in a large bown. Add sifted ingredients to creamed mixture and beat well. Stir in carrots and nuts till well combined. Pour into pans.

4. Bake for 50 mins until tester inserted in the centre comes out clean. Cool cake for 20 mins before removing it from pan.

Can keep up to 2 days without refridgeration.

Verdict: I did not have 8X4 pans so I used a 12X4 pan instead. The cake was well cooked on the top and sides but seemed a little uncooked in the center. I had to place it back in the oven (covered with aluminium foil to prevent the top from burning) for another 20 mins before it cooked completely.

Tastewise, I found the texture a little too dry but otherwise perfect. Looking back, I realise I had added only 1 cup of grated carrots when the recipe called for 2. Would that have made a difference?