You might have come across a variety of apple & cinnamon combinations before, but for me its a first time affair…yes, this is the first time am eating apple….I can see so many surprised faces out there Continue reading →
. You may find it hard to believe…I think I should make it clear that I haven’t got anything against the good looking apples, but I generally do not eat fruits, so is it getting too complicated for you guys…let me explain.
I was introduced to carrot cake by my friend, Divya. When we were staying in hostel, she used to bring this delicious carrot cake made by her mom. Those days, since most of my concentration was on eating and not about the behind the scenes part of cake making, I didnt bother about the recipe and all
Now coming to the present scenario, after I started baking, I always wanted to try out carrot cake and I even bookmarked a recipe in one of my favorite cooking books, “Everyday Cookery, Baking series”. But again, Divya told me she got a wonderful recipe for carrot cake from one of her aunts and told me its a must try and here I am :) and I am repeating her words to you guys, IT’S a MUST TRY!!
Recipe for the carrot cake:
- Grated Carrots - 3 cups
- Plain Flour - 2 cups
- Sugar - 2 cups
- Baking Powder - 1 tsp
Baking Soda - 1 tsp - Oil - 1/2 cup
Ghee - 1/2 cup - Eggs - 4
- Nutmeg - 1 tsp
Cinnamon - 1 tsp - Vanilla essence - 1/2 tsp
- Caramel syrup - 2 tbsp
For preparing caramel, heat 5 tbsp sugar. Once it turns brown, add 1/4 cup water and let it simmer till it becomes a thick syrup. Remove from gas and let it cool. Please note that the caramel syrup is completely cooled well before adding to the cake mix.
Preheat the oven at 180 degree, 10 minutes before baking. Sift together plain flour, baking powder and baking soda and keep it aside. Beat the eggs well. Add sugar to the beaten eggs and beat again. Add the sifted powders little by little and keep on beating until the whole lot is added to the egg, sugar mixture. Add oil and ghee and mix thoroughly. Slowly add grated carrots and spice powders and fold into the cake mix. Make sure that there are no lumps. Finally add the caramel syrup (ensure that it is completely cooled) and vanilla essence and combine well. Pour the cake mix into the prepared cake tin and bake in the preheated oven for 25 - 30 minutes.
Other recipes of Divya:
Also check carrot payasam/kheer:
This pudding was made to celebrate a small milestone that I achieved in blogging. This is my 100th cooking post! ~WoW~ When I started blogging… I never thought I’d be able to maintain it for more than a few months. But MariasMenu.com is now more than a year old and am still blogging. I’d like to say a “BIG THANK YOU” to my husband (who inspired me to start this), my family & friends (and blogging friends) and ESPECIALLY my main motivator… YOU, my readers, for your unending support and encouragement.
Speeches apart… now let’s start cooking
This is a simple & easy to make pudding. The base is mostly bread pudding and the topping is meringue. You can stop with the base if you like it that way. So here is the recipe for the Queen of Puddings.
- Fresh white bread crumbs - 75gm, 3 pieces approx
Granulated sugar - 25gm - Full cream milk - 450 ml
Butter - 25 gm
Grated rind of 1 lemon - Eggs - 2 medium, separated
- vanilla essence - 1/2 tsp
- Seedless raspberry jam - 2 tbsp
- Caster sugar - 50 gm
Preheat the oven to 170 degree/325 F. Oil a 900 ml/ 1 1/1 pint baking dish. and reserve. Mix the breadcrumbs and sugar together in a bowl. Pour the milk into a small saucepan and heat gently with the butter and lemon rind until the butter has melted. Add the vanilla essence & stir well. Allow the mixture to cool a little, then pour over the breadcrumbs. Stir well and leave to saok for 30 minutes.Whisk the egg yolks into the cooled breadcrumb mixture and pour into the prepared dish. Bake in the preheated oven for about 30 minutes, or until firm and set. Remove from the oven. ( If you don’t want topping, you can stop at this stage. Once the pudding is cooled, keep in fridge and serve cold)
Allow to cool slightly, then spread the jam over the pudding. whisk the egg whites until stiff and standing in peaks. Gently fold in the caster sugar with a metal spoon. Pile the meringue over the top of the pudding. Return the dish to the oven for a further 20 -25 minutes, or until the meringue is crisp and just slightly colored. Serve hot or cold.
Happy Cooking!
Notes: Be careful to use baking dish of the correct size to get the right thickness for the base.
Recipe source: Everyday Cookery, Baking
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