Yes, am back on the baking blogging scene.
Did I say last that since the baby turned 4 months old, it was getting easier on me? Ha-Ha-Ha! Seriously, what in the world was I thinking of, when i said that???
My baby is an active 1 year old toddler, has no sense of gravity and loves to feel textures with his mouth… my lil girl was very different, she was such a quiet, cute thing, but I guess boys are another story. I really had to take a small break from blogging if I had to do justice to it.
Yes, I did bake here and there, it was all a hurried affair though, and I just din’t sit down and document it. Taking pictures was out of question. In laws being unwell, toddler pulling stuff around, thought it best to bide my time. And here I am.
I did some simple cakes (flavorful nonetheless), cakes which din’t require elaborate dressing up,and was quite impressed by some of the textures and flavors.
I am a sucker for a good carrot cake and think its one of the most international of desserts…the flavors adhere both to the eastern and the western palate. It has a hint of cinnamon, a pinch of nutmeg, may incorporate a bit of clove…all these are so Indian, and yet, it is one of the American Classics.
Here is the recipe, totally fuss free and easy to whip up in a jiffy.
C A R R OT C A K E, (re-printed with permission)
1 cup (8 ounces/226 grams) unsalted butter, at room temperature, plus more for greasing the pan
2 cups (101/4 ounces/290 grams) all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
11/3 cups (7 ounces/200 grams) packed light brown sugar
1/2 cup (31/2 ounces/100 grams) sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
4 cups (252/3 ounces/728 grams) finely shredded carrots
4 large eggs, lightly beaten
1/2 cup (4 ounces/113 grams) canola,vegetable, or other neutral oil
1. To make the carrot cake: Preheat the oven to 350°F. Butter a 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment paper. Set aside.
2. Sift together the flour, baking powder, and baking soda and set aside.
3. Put the butter, brown sugar, sugar, cinnamon, nutmeg, and salt into the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until the mixture is light and fluffy, about 10 minutes.
Scrape down the sides and bottom of the bowl. Turn the speed to low and slowly add the sifted dry ingredients, mixing until no traces of flour remain.
Add the carrots and mix until evenly distributed, then turn the speed to medium-low and add the eggs, mixing until incorporated. Fold in the oil.
4. Pour the batter into the prepared pan. Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in the pan for 5 minutes, then invert onto a cooling rack,peel off the parchment paper, and cool completely.
Hope you enjoy, thanks for stopping by…