Wednesday, July 16, 2008
Carrot cake and Pink lady
For so many years I have tried recipes for carrot cakes that left me really disappointed.
After having abandoned the idea to bake a good one, surprise! Stopping by different blogs, I found the good one.
The blog is called El rincon de Bea and her recipe was already a modification of a recipe found in a cook book.
I started my experiments from Bea's modified recipe.
I prepared it four times, making changes until I got a version that at the end, satisfied me.
The main changes I did are the following:
- I replaced the walnuts with almonds
- I doubled the amount of carrots
- I decreased the amount of oil and I chose extra virgin olive oil instead of sunflower oil
-I didn't add the drained pineapple
Here you can see the original recipe and Bea's changes.
Here is my recipe with all my changes:
time for preparation: 20 minutes
time for baking: 35-40 minutes
kcal per person: 270 kcal
preheat the oven to 180C (360 F)
for 10 persons you will need:
-160 g (6 oz) whole wheat flour
-1 packet of baking powder
-180 g ( 7 oz) raw sugar
-80 ml extra virgin olive oil
-200 g (8oz) grated carrots
-125 (5 oz) grated almonds
*beat the eggs with sugar
*combine the flour and baking powder
*add the oil and carrots
*put in a plum cake mold
*bake at 180 C (360F) for about 35-40 minutes or until a skewer inserted into the middle comes out clean.
I have chosen my napkin ring PINK LADY because it's as simple as this cake.
PINK LADY is made with aluminum galvanized wire and pink pearls.
It gives an happy touch to your everyday table and it's a simple way to decorate a lunch table on a terrace during summer.
If you want to see more of my creations click here to have a look.