It was school summer vacation for our little man and Miss J. We had been to Kerala, so kids could spend some time with their grandma. During our stay there, Mother's Day was coming up and we wanted to do something special.
Miss J had packed along her art kit, so she was making a greeting card for grandma. Me, on the other hand, thought of baking a cake for her. There were good amount of carrots lying at home and all the other ingredients were also there. So, it was decided....a quick and easy carrot cake for Mother's Day.
Many food historians believe carrot cake originated from Medieval carrot puddings eaten by Europeans. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar. Recipes for carrot cake occur as early as 1827, in a French cookbook published in England. According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children. The popularity of carrot cake was revived in Great Britain because of rationing during the Second World War.
I bake this cake very often. It's really moist and aromatic. I like the it when our house is filled with the scent of cinnamon.
Here's the recipe:
Ingredients
2 cups Flour
1 tsp Baking soda
1 1/2 tsp Baking powder
1/2 tsp Salt
1 1/2 tsp Cinnamon powder
4 Eggs
1 1/2 cup Granulated sugar
1/2 cup butter, at room temperature
1/2 cup Finely grated carrot
Method
Preheat the oven at 180°C.
Mix all the dry ingredients - Maida, baking soda, baking powder, salt and cinnamon together, sieve twice and keep it aside.
Beat butter and sugar till well combined and smooth.
Add in eggs one at a time and mix well.
Fold in flour mixture gently until well incorporated.
Then mix in grated carrots.
Bake for 25-30 minutes at 180°C or until a toothpick inserted into the centre of the cake comes out clean.
Miss J isn't fond of nuts, so I made a plain cake with half of the batter and with the remaining batter I made cupcakes, in which I added walnuts and cashews.
At the end of the day, there were nice moist and aromatic cakes.....and everyone was happy.
That's how we celebrated Mother's Day and Grandmother's Day, in May 2015.
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