Tag Archives: carrot

Jenny’s Famous Carrot Cake

Kate – Uma’s mom- captioned her e-mail quite aptly when she sent me the recipe for this carrot cake that Indira so loves.

I first heard about it when Jenny baked it for school some months ago (her granddaughter Dylan was in Indira and Uma’s class till she moved away recently).

Then Kate made it too, a few weeks ago, and Indira told me again how much she liked it, after Uma shared some with her on the bus coming back to school from their weekly swimming trip.

So yesterday she was really thrilled when I told her she could help me bake it for their gouter.

Noor, let it be noted, pitched in too, fetching and clearing things, stirring the mix a bit, and was delighted to be allowed to use the the new electric whisk.

Jenny’s Famous Carrot Cake

4 eggs

2 cups of flour (I use a mix of whole wheat and plain white flour)

1 cup of melted butter or cooking oil

2 cups of sugar

3 cups of grated carrot

1 tsp each of baking soda,baking powder,cinnamon and salt, mixed in to the flour

1/2 tsp of vanilla essence (optional; I added it, though the original recipe does not mention it)

For the icing:

75g cream cheese, 50 g butter,1 tsp of vanilla essence and icing sugar(to taste), all well-blended

To make the cake:

Whisk the eggs in a mixing bowl, then add the sugar and the butter, and blend well. Now add the carrots, stir just to blend, then add the flour mixture. Mix this in well, and pour in to a cake tin (use one tin if you are not going to ice the cake, or two equal-sized round tins if you do intend to make the icing too) and bake for 45 minutes-1 hour at 175 degrees C.

To ice the cake, layer the two rounds with it, and also put some on the top.

I have it on good authority that the icing is delicious, so you may want to try and make that extra effort.

I skipped this part but Indira said “Oh but it’s exactly the same !!!” anyway, thank goodness 🙂

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Filed under Cakes and Muffins, Picnic Food, Starters and Snacks

Carrot Cake

A few days ago Uma, one of Indira’s classmates, brought carrot cake to school for her snack and she shared some with Indira, who loved it and has asked me several times since then to try and make one.

So this afternoon, I decided to try out a recipe I have for carrot cake (from Jean Pare’s fantastic “Muffins and More”) and this is what the girls had for their gouter today, with a glass of milk. Noor liked it a lot, and asked for and finished a second piece. Indira, though, said she preferred the one that Uma’s mom made. Oh well…

I liked it a lot too; it just bursts with flavor and taste, thanks to the carrot and the spices.

Noor stayed home this afternoon for her nap instead of going back to school after lunch, and helped a lot with fetching and putting the ingredients together, breaking the eggs, mixing the batter, etc.

Well done, Noor, and thank you !!

Carrot Cake

This recipe has a few changes from the original, but still works well.

2 eggs

1/2 cup of melted butter (a cup of 200 ml measure)

1 and 3/4 cups of flour

1 cup of brown sugar

1 cup of finely grated carrots (you will need 3-4 carrots for this quantity)

2 and a 1/2 tsps of baking powder

1 tsp of cinnamon

1/2 tsp of freshly grated/powdered nutmeg

1/4 tsp of freshly powdered cloves

1/4 tsp of ginger powder

walnuts – 1/4 or 1/2 cup

Blend together the sugar, the eggs and the butter. Stir in the carrots.

Mix all the other ingredients in a bowl. Add to the previous mixture, and gently stir together till everything is well-blended.

Pour in to a loaf pan and bake for 50-60 minutes at 180 degrees C.

Remove the cake from the pan only after it has cooled down, to keep it from breaking.

This is definitely one to make again.

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Indira’s favorite Red Bell Pepper,Carrot(or pumpkin or orange sweet potato), and Tomato Soup

This past Sunday, we were eating dinner when Indira said, “can you tell me how you made this soup because I’d like to make it when I am a big girl”.

Well that is what this blog is supposed to be for, I thought so here’s the recipe for this soup, which actually looks quite pretty sitting in it’s bowl since it is a gorgeous red-orange color.

Ingredients: (to serve 4)

1 red bell pepper

3-4 medium sized carrots, or 2 small sweet potatoes, or a about 200 gms of pumpkin

2 small (or 1 large) leeks

2 pods of garlic

3 large tomatoes

3 tablespoons of olive oil

Discard the hard part of the leeks, and chop the rest, after washing it carefully. Chop the garlic too.

In a large casserole/pressure-cooker, warm the oil and then add the leeks and garlic. Sweat these down gently, making sure not to let them brown or burn.

Next, add the red pepper and sweet potato or carrots (all chopped in to fairly small pieces) to the leeks and garlic mixture, and cook together for 10-12 minutes, turning frequently, till the vegetables start to really glisten and look soft. Then add the tomatoes (chopped), salt, and cook till the tomatoes start to break down.

Now add about half a liter of water, and then pressure-cook the vegetables so that they cook down thoroughly.

Blend the vegetables after waiting for them to cool down a bit, and then strain the mixture through a sieve to discard the seeds/skin etc.

Voila, le soup !

You could add a little bit of milk  to the soup before serving it, to give it a nice creamy taste.

Do add some black pepper too; this aids with digestion (this is one of my mom’s fundas; may or may not be true but I play safe and grind some in to each bowl).

This is a real hearty filler; all you need to make it a complete meal is a loaf of some wholesome bread, and scrambled eggs or grilled fish on the side if you like. Our preferred accompaniment is a loaf of corn bread; I will post that recipe as well, one of these days, should Indira want to make her own bread too !!

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Filed under Soups