DeelishRecipes.blogspot.com Cooking & Recipes: March 2016

8 Essential Tips For Setting The Table

If you are in the process of planning a dinner party, the following tips can help you create a lovely table setting. 1. The dishes that you choose should be a good match for the type of food that is being served. For instance, if you are serving...

1:14 PM No comments

kitchen tools

Bootleg Botanicals Ginger Beer & Mule Making Kit

Take a look at this amazing new way to handcraft your very own Organic, Gluten Free, Non~GMO, Vegan Friendly Ginger ...

2:30 PM No comments

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Dulce de Leche Crepe (Argentinian)

Dulce de Leche Crepe sounds a like a really yummy dessert. For one, I love crepe, pancakes, any variations of these ...

1:47 AM No comments

"I-DID-IT-AGAIN"! I made this Carrot Cake for the second time and it was a great success! Here is the recipe or see below, the texture is so moist. The only difference is I am using whipped heavy cream instead of butter for the cream cheese frosting. Noticed the tint of difference in the cream texture? It is smoother which flows and the frosting using butter is with a tint of "buttery-yellow'' :)

Carrot Cake Recipe by Jodee

INGREDIENTS

1 Cup (200g/7oz) brown sugar
2 eggs
1 Cup (200g/7oz) butter
1 tsp vanilla essence
1 1/2 Cups (200g/7oz) flour
1 tsp baking powder
1 tsp cinnamon powder
(200g/7oz) carrots (finely grated)

Cream Cheese Frosting:
1 cup (200g) powdered sugar, sifted lightly to remove any lumps
1/2 lb (8oz/220g) packages cream cheese, at room temperature
1/4 cup (2oz/60g) unsalted butter, at room temperature
1/2 tablespoon vanilla extract

METHOD
1. Whisk together sugar, eggs and butter until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and mix in until well combined.
4. Grease and line a baking pan.
5. Pour mixture into pan and place in the oven at 340°F (170°C) for 35-40 minutes (or until a skewer comes out clean).
6. Leave to cool in pan for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not over beat). Chill until needed.
8. Decorate as desire.

My husband likes carrot cake very much. So whenever we have an opportunity to visit some of the cafes in Tallinn, he would order a slice of the carrot cake. This is my first attempt at making this carrot cake. I remember when I was pregnant with Hedi, I was always craving for carrot cake. Today, Hedi gets to taste this carrot cake I've made. She could recognise it and said '胡萝卜' (Hú luó bo) which means 'carrot' in Mandarin Chinese while I was grating the carrots before making the cake. Hedi is now 3 years and 9 months.

3:06 PM No comments