Carrot Cake

Karen harvested some carrots from the farm the day before the community meal and she decided to make Carrot Cake for dessert for the Gilmore Park Church community meal the next day. Sometimes, it’s only the day before the meal that Karen will know what she’ll be preparing for the community meal as it all depend on what she’s getting from the donors.

The Carrot Cake is fragrant with spices and the cream cheese frosting adds creaminess and sweetness to it.

As we were washing and peeling the carrots, we found two unique ones which is worth to do a show and tell. These two are like two pairs of dancers legs.

Ingredients

• 3/4 cup flour
• 1/2 cup whole wheat flour
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup brown sugar, lightly packed
• 2 teaspoon vanilla
• 2 cups grated carrots

The above ingredients will yield 20 servings of carrot cake from a 13 x 9″ pan. When we made this for the community meal, we used the ingredients for 40 servings and made it 3 times. The ingredients to make 40 servings is simply double the above ingredients except for the salt which is increase to 3/4 teaspoon only.

Click on the link below for the instructions.

Instructions

Preheat oven to 350F.

Wash and peel the carrot.  Use a food processor to shred the carrot or do it manually.

For those who is watching their cholesterol, you may use simply egg whites to substitute the eggs.

Combine all the dry ingredients in a bowl, i.e. the flours, baking powder, baking soda, cinnamon powder and salt.

To spice up the cake, Karen also added 1/2 teaspoon of ground ginger, all spice and nutmeg each into the dry ingredients for 40 servings.

Combine the eggs, oil, sugar and vanilla in a large bowl and mix well.

Gently fold in the dry ingredients into the egg mixture.  We did it the other way round but it’s still ok.

Stir in the carrots. You may substitute the carrots with any crisp apples.

Mix the batter until well combined.

Line a 13 x 9″ pan with parchment paper.

Divide the batter into two pan if you are making the 40 servings, otherwise, just pour the batter into one pan.  Spread the batter evenly.

Bake in a preheated 350F oven for 30-35 minutes or until a tester inserted in the center comes out clean.  Cool in pan on wire rack.

You can dust the top with some icing sugar or frost with cream cheese frosting.  I will blog about the cream cheese frosting next.  Cut into slices to serve.

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