Believe it or not, this is my first time baking a carrot cake! I'm always intimidated by the exotic ingredients a corrot cake requires.. walnuts, pecans, nutmeg, all-spice etc... argh.. I resolved by buying a slice from SR. It satisfies my craving, at least, until one day.. the one slice that I bought was sticky, berlendir and basi!! That was my last buy from SR. Recently I learnt that their products are not certified halal too.. so, that means, bye bye forever SR!
I'm glad Shaleen tried this recipe and posted on her blog. Shaleen once came to my cupcake class and one peek at her blog, I know this sweet lady is so into baking like me! Thanks girl for sharing! One look at the recipe by SmittenKitchen and straight away I know, if I ever want to attempt a carrot cake, this is the one! Boy I'm glad I did. This is in fact a keeper! It's moist, light and fail-proof! I added pineapples to the recipe, halved all the ingredients and use less sugar (it's sweeter because of the pineapples).
Here's the recipe I altered according to my tastebuds :)
Moist Carrot Cake
(adapted from SmittenKitchen)
1 cup plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp powdered cinnamon
a pinch of powdered nutmeg
3/4 cup sugar
1/2 cups corn oil (or u can use any cooking oil u hv at home)
1 1/2 cups grated carrots (about 1 medium sized carrot)
1/4 cup raisins
1/4 cup canned pineapple, chopped and drained
Whisk flour, baking soda, salt, cinnamon and nutmeg in your favourite bowl. Mix well.
Using a hand mixer, blend sugar and oil in another bowl until well blended.
Whisk in eggs 1 at a time.
Add flour mixture all at once, stir (or fold) until blended.
Stir in carrots, raisins and pineapple chunks.
That's it! :)
I used an 8-inch tin. For my oven, I baked at 160C for 55 minutes. After about 30 minutes in the oven, I covered the top of the baking tin loosely with aluminum foil to prevent the cake from being too 'tan'.. hehe
Top with cream cheese topping. YUM!
I love this cake! I ate it with a dollop of vanilla ice cream... Syyy...