This is a super moist and tasty cake. If you are not a big fan of the usual plum cake, this is definitely the one. I made a few of them during Christmas and gave it to a few neighbors and friends and I was so glad to find a cake tin to gift this in and I also had a cake pan that makes cakes that fits well into these " gift tins".
Here are a few pics...
Ingredients you need to get started
All Purpose Flour - 1 cup
Baking Soda - 3/4 tsp
Baking Powder - 3/4 tsp
Salt - a pinch
Vegetable/Canola Oil - 3/4 cup
Sugar - 3/4 cup
Egg - 2 large
Vanilla Extract - 1 teaspoon
Grated Carrot - 1 cup
Chopped Cashew nuts - 1 cup
Caramel
Sugar - 3/4 cup
Hot water - 1/4 cup
Method:
1) First prepare the caramel and keep it aside to cool. For this, heat sugar in a dry pan on medium heat, swirling the pan occasionally. Make sure you don't use a spoon to stir the sugar.
2) Make the caramel dark, make sure it does not burn. Add hot water to the caramel and switch off the flame. The caramel dissolves well. Keep it aside to cool.
3)Prepare the cake pan, by lining it with a parchment paper, use the parchment paper so that the sides of the cake don't get hard. Preheat the oven to 350 degree F/ 180 degree C.
4) Prepare the dry ingredients. Sift together flour, baking soda, baking powder and salt. Keep it aside.[ I do this in a medium sized bowl. I like to use the largest bowl I have for the wet ingredients for two reasons, one, so that the liquid won't splash out if you are using a hand blender and two, because you will eventually be adding the dry ingredients into the wet ingredients bowl ].
5)Beat the eggs and the sugar well, then add oil to this and beat till you get a creamy consistency.
6)Add the cooled caramel and vanilla essence to the above mixture and mix well.
7) Add the sifted dry ingredients to the wet ingredients and stir, not too much but just until everything is mixed well.
8) Add a teaspoon of flour to the grated carrots and chopped cashews and add it into the mixture and give a quix stir with the spatula.
9) Bake in the oven for 30-35 minutes, till the cake rises well, but make sure you don't over cook it else it will lose the moisture and cake will be dry. When the cake is cooled, enjoy it, its a very moist cake and tastes so good !
Also, I made this cake in all different sizes of cake pans, here are a few pics...
Here are a few pics...
Ingredients you need to get started
All Purpose Flour - 1 cup
Baking Soda - 3/4 tsp
Baking Powder - 3/4 tsp
Salt - a pinch
Vegetable/Canola Oil - 3/4 cup
Sugar - 3/4 cup
Egg - 2 large
Vanilla Extract - 1 teaspoon
Grated Carrot - 1 cup
Chopped Cashew nuts - 1 cup
Caramel
Sugar - 3/4 cup
Hot water - 1/4 cup
Method:
1) First prepare the caramel and keep it aside to cool. For this, heat sugar in a dry pan on medium heat, swirling the pan occasionally. Make sure you don't use a spoon to stir the sugar.
2) Make the caramel dark, make sure it does not burn. Add hot water to the caramel and switch off the flame. The caramel dissolves well. Keep it aside to cool.
3)Prepare the cake pan, by lining it with a parchment paper, use the parchment paper so that the sides of the cake don't get hard. Preheat the oven to 350 degree F/ 180 degree C.
4) Prepare the dry ingredients. Sift together flour, baking soda, baking powder and salt. Keep it aside.[ I do this in a medium sized bowl. I like to use the largest bowl I have for the wet ingredients for two reasons, one, so that the liquid won't splash out if you are using a hand blender and two, because you will eventually be adding the dry ingredients into the wet ingredients bowl ].
5)Beat the eggs and the sugar well, then add oil to this and beat till you get a creamy consistency.
6)Add the cooled caramel and vanilla essence to the above mixture and mix well.
7) Add the sifted dry ingredients to the wet ingredients and stir, not too much but just until everything is mixed well.
8) Add a teaspoon of flour to the grated carrots and chopped cashews and add it into the mixture and give a quix stir with the spatula.
9) Bake in the oven for 30-35 minutes, till the cake rises well, but make sure you don't over cook it else it will lose the moisture and cake will be dry. When the cake is cooled, enjoy it, its a very moist cake and tastes so good !
Let me show you a pic of the same recipe cake which I made with a lighter caramel. So, you can decide if you want a lighter one or a darker one, both are really really good.
Also, I made this cake in all different sizes of cake pans, here are a few pics...
They make such beautiful gifts too...
HAPPY BAKING, ENJOY THE CAKE AND GIVE IT TO SOMEONE YOU LOVE !
MERRY CHRISTMAS !!!
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