是咸是甜? - Carrot Cake

同事Dorothy 每看見我就會告訴我她多愛Carrot cake, 要我做一個給她
每次我都心想: 紅蘿蔔焗成的蛋糕怎會好吃, 我是一定不會做的

然後一次跟好朋友們到Dan Ryan's午餐, 點甜品的時候看到Carrot cake
很好奇餐廳怎會將她長期放在menu上, 既放得在menu 上應代表一定有棒場客?
冒死點了一件來吃, 吃了一啖, 非常難食

Aries 遊說Carrot cake 不會吃得出蘿蔔味, 可以很好吃的
半信半疑, 好好好, 就試做, 反正我最想玩是搓糖皮蘿蔔那部份

二人比拚, 要把蘿蔔搓得最像真
右邊那千篇一律的綠色部份
怎夠左邊來得多創意及有趣? :)



Carrot cake 真的食不出蘿蔔味
只嚐到很香香料味道的濕潤蛋糕(cinnamon, yum!)
cream cheese frosting不會太甜, 再加上做法是誰都會懂得做
我開始接受Carrot cake這東西了

Carrot cake
adopted from Nicho's Kitchen

八吋份量
(圖中是六吋份量, 我們把份量減去一半)

Ingredients:

3 1/2 cups SR Flour
2 tsp cinnamon
2 tsp nutmeg
2 cups sugar
2 1/2 cups grated carrot
100g walnuts (chopped)
1 cup vegetable oil
5 eggs
300g sour cream
2 tsp vanilla

CREAM CHEESE FROSTING
(我們做的雖然是六吋份量, 但由於把icing 塗在蛋糕內外, 此份量沒有減少)

300g cream cheese, softened
1 tsp vanilla
2 cups icing sugar

Methods:

CAKE BATTER:

1. Preheat oven to 180C

2. Sift flour, cinnamon and nutmeg into a bowl. Add in sugar, chopped walnut and grated carrot. Mix well

3. In a separate bowl, add eggs, vegetable oil, sour cream and vanilla, whisk together with a fork

4. Add wet mixture (2) into dry mixture (1). Stir to combine

5. Bake for 1 hour or until a skewer inserted comes out clean

6. Leave the cake in the tin to rest for 20 mins, cut into half when it's completely cool

CREAM CHEESE FROSTING:

1. Add icing sugar to the cream cheese, using a electric beater, beat until creamy, then add vanilla

2. Spread between cake layers and on top

http://www.youtube.com/watch?v=fYouWmAsqMI