Monday, 27 February 2006

Mel's Gramma's Carrot Cake

Carrot cakes are really adored because of the cream cheese icing. Like Sam says, carrot cake is only good with cream cheese icing so never ever try looking for a healthy carrot cake and really, don't be deceived by the 'carrot' in the name because this cake is packed with all the goodness of fat. But really...there's nothing wrong with fat. Like Dirk Veyser (is that his name?) recently said, nothing is ever sinful, only how you live. Which I believe is very true. Interestingly, the Chinese and the Europeans all depicted fat and roundishness with wealth, prosperity and well-being. Think bout it, the Chinese preferred fatter full-bodied women, placing them on the pinnacle of Chinese beauty whereas the Europeans painted their women roundish, luscious. Look at Rodin's sculptures! Look at what Botero was tryin to put across. Their women weren't svelte, or model-thin. Neither were they tall or toned but they were beautiful. So i guess, once again, i'm standing up for the fat world. (think i tend to be doing a lot of this recently..maybe i'm getting defensive. and now i wonder why)
:) So here i was today, rushing back from work at noon time to whip up Yif's belated birthday cake. Was really rushing all about the kitchen, getting all flustered and sweaty from the afternoon heat. Melting really. But it worked out to my satisfaction because the cake tasted great. Interestingly, it was really crispy once out of the oven. I think it tasted best without the icing, because the icing was slightly strange and too drippy for my liking but sam loved the way it tasted. I guess..i'm the odd one out cos i like carrot cake without the icing. I make icing and enjoy the process of beating it till its all smooth and fluffy lovely but i hate eating it. Anyway, if you were to use this recipe, you might wanna be careful with the oil because i think it was a tad too oily, but no harm done, still tasted lovely! This one's definitely a keeper, especially because so little ingredients were really needed, unlike Debbi Field's one which has like sweet potato and crushed pineapple yadayada, but the next time i make this, i'll do without the icing.
Mel's Gramma's Yummy Carrot Cake
Cake: (bakes two 8" tins)
225g plain flour
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
175g caster sugar
350ml canola oil
4 eggs, at rtp and beaten
350g carrots, grated
50g chopped walnuts
50g sultanas (some recipes ask that u soak them in hot water so they plump up)
Cream cheese icing:
100g ccream cheese
50g butter, melted
225g icing sugar, sifted
2 tsp vanilla
1 tsp lemon juice

Sieve together flour, baking powder, cinnamon and salt. Set aside.
Preheat 180dCelsius.
Beat sugar, oil and eggs till mixture comes together. Fold in dry ingredients and beat. (I know this sounds strange but just follow the directions because it works this way ha) Stir in carrots, nuts and sultanas. Bake 35-40min. The cake would have pulled away from the sides.

As cake starts to cool, you can prepare the icing.
Beat the cream cheese till its soft and creamy. Slowly mix together cooled melted butter and cream cheese.
Then fold in the sifted icing sugar till mixture is smooth, of spreading consistency. Be patient and gentle.
Beat in vanilla and lemon juice thereafter, probably a few flicks of the electric mixer should do fine.


johan said...

ya know girl? i really envy you for being able to bake all the time. haha. just lamenting. =p

mel said...

after a loooong hiatus, i've finally posted on my foodblog. haha.

diva. said...

johan: hey! u should bake too when u're not armying. it's good for the soul. mel: goody!! can we bake together soon...i miss ur extremely spacious kitchen with the walk-in mel's grocery store. :D