Carrot Magic Cake

carrot magic cake

carrot magic cake

this post doesn’t qualify as a recipe.

it was a good first attempt of a carrot magic cake.

it all happened when a friend pasted epigram book’s FB post on shermay lee on my FB page. there was a link to shermay’s cooking school & the top post was chris’ intelligent cake. that got me googling & i found this carrot magic cake recipe.

i wasn’t going to do a large cake for experiment so i modified the recipe substantially.

carrot magic cake

carrot magic cake

carrot magic cake before baking2

carrot magic cake before baking

carrot magic cake baked

carrot magic cake baked

carrot magic cake whole

carrot magic cake whole

carrot magic cake whole

carrot magic cake whole

it’s interesting! i did manage to get a 3-layer cake the first time, and texture wise it was quite fine. it was a bit shallow so i will try a small size cake tin to get a deeper cake where i can see clearer separation of the 3 layers- fluffy sponge on top, custard layer in middle & dense pudding at bottom.

carrot magic cake

carrot magic cake

carrot magic cake

carrot magic cake

carrot magic cake

carrot magic cake

taste-wise, good carrot taste, overall quite tasty. i added very little sugar vs kitchen nostalgia recipe but the cake was just nice sweet enough for me.

i did not have gingerbread spice so i used cinnamon & minced ginger. will try looking for gingerbread spice, or i may try adding gingerbread biscuits (if i can find)  after smashing it to powder. maybe add a little salt?

anyway below was what i did.

c.h.e.f andy

1/2cup carrot puree (I sued 1 large carrot steamed then blended)
2 eggs separated
1 tsp lemon juice
1/2 tbsp water
3 tbsp sugar
1tsp vanilla essence
60g butter (1/4cup)
4 tbsp all purpose flour (1/4cup)
1 cup (240ml) milk lukewarm (20s in microwave)
1/2 tsp cinnamon 1/2 tsp minced ginger – proxy for gingerbread spice (cinnamon, ginger, allspice, nutmeg, cloves)

whisk 2 egg whites with 1 tsp lemon juice to stiff peaks
whisk 2 egg yokes with 1tsp vanilla essence, 1/2tbsp water & 3 tbsp sugar
add 60g melted butter (1/4cup) & whisk
add 4 tbsp all purpose flour (1/4cup) & whisk
add 1/2cup carrot puree, 1 cup (240ml) milk lukewarm, 1/2 tsp cinnamon 1/2 tsp minced ginger & whisk
fold in the meringue

pour into cake tin (i used 8″ but need to use smaller tin for deeper cake)

preheat oven to 165degC (or 325degF) & bake for 1 hr

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s