The problem with foodsurfing every day is that I end up bookmarking almost every wonderful recipe, or copy it down crazily like some mad woman. That kinda explains my 3 notebooks worth of recipes. The problem with having so many recipes is I have to make a note on which of the recipes I tried and which I hadn’t. The problem with cooking at a pace that far exceeds that of blogging is that I forgot which pictures refer to which particular recipe in which particular notebook.
That’s the problem I’m facing with this carrot cake that I made way back earlier this year. I forgot which of the sea of carrot cake recipes it follows!! So I have to go through the hazardous task of looking through my recipe repertoire to search for the recipe that looks and sounds most alike this one I made. It ain’t fun I can tell you that.
If this is the correct recipe though – and I do believe it is – I remember that it was a good one indeed! After some adaptations, this recipe turned out to be the healthiest and most successful carrot cake that I’ve attempted thus far. Not that I’ve tried many that is! The very first carrot cake I made was an extremely healthy one that consisted of 5 ingredients, whose recipe I just realised I have not posted either, but was a tad too moist. My sister loved it that way though. I prefer my carrot cake soft, moist, yet fluffy like a normal cake. This cake hit the spot. It was a perfect balance of moistness and fluff! I’ll still be trying out other carrot cake recipes to see if they are as good, but as of now this is my favourite carrot cake (: assuming it’s the right recipe.
Carrot Cake (makes 1 loaf pan)
Recipe adapted from Smitten Kitchen’s Carrot Cake with Maple Cream Cheese Frosting
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 cups honey
1 cup olive oil
1 1/2 cups grated peeled carrots
1/2 cup coarsely chopped macadamia nuts (optional)
1/4 cup mix of cranberries and chopped dates (optional)
1. Preheat oven to 180C.
2. Grease a loaf pan with olive oil and flour them.
3. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.
4. Whisk honey and oil in large bowl until well blended. Whisk in eggs 1 at a time.
5. Add flour mixture and stir until blended. Stir in carrots, macadamia, cranberries and dates, if using them. Pour the batter into the prepared loaf pan.
6. Bake for 20-25 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack.