Aha! In an attempt to clear off my stock (I'm going home in another 2 months!! Yippie!!)..I've decided to bake yet another cake for breakfast...mind you, I've been consuming only Jacob's crackers & Quaker Oatmeal alternately each week, and the mere sight of them make me wanna puke now! lol!
Carrot cake has always been my favourite cake and back home in Malaysia, whenever I do drop by Secret Recipe Restaurant, cheese cake was never my selection (although it was hubby's favourite) and I never fail to pick the carrot cake instead..Somehow, I love this cake for the nutrition in it(it has carrots in it anyway) and if we don't take so much of the cream cheese frosting, it is not that sweet, definitely a much healthier choice!
I googled for some carrot cake recipe, and since this one uses only vegetable oil and no butter, I thought I would give it a try. As usual, I don't follow exactly the recipe when it comes to sugar...guess what? when I'm in the midst of preparing the ingredients, I realised that my fine sugar has ran out, and I have only about half cup of brown sugar left...No choice,brown sugar then..but the recipe asked for 1 cup of sugar, my only alternative is to include more of raisins instead! Also, I've omitted the cheese cream frosting part. Thanks to my horrible Hungarian language, I've bought buttercream instead of cheesecream. Sigh..
Anyway, here's some pictures of the outcome of the cake..Surprisingly the cake turned out pretty good, but it is not as moist as I wanted it to be.. I'm still struggling to learn to use the oven properly, I can't seem to bake a cake without overbaking the top layer! How to ensure that the whole cake bakes consistently? Any suggestion?...
The mixture..I guess it's too oily!
Preparing to bake!
Done! But look, the top layer is slightly burnt again! :(
Sliced into half..one for distribution to my fellow colleagues, another half for own consumption! :)
