Jan 02, 2011
Wishing you all a Very Happy and Prosperous New Year 2011 and there is no better way to celebrate a new year, than with cutting a homemade cake and being with near and dear. We had a wonderful beginning to the year and hope to have it the same way for the rest of the year.
This is an authentic recipe from one of my husband’s colleague which had been passed down for generations in her family. It is made of all natural ingredients and is very kid friendly. I make it either as cupcakes or a regular cake. Cream cheese frosting works best with this cake. I had tried to make the cream cheese frosting at home and ended up having lots of extra frosting. So I like to use the store bought frosting.
Preparation time – 15 mins
Cooking time – 40-45 mins
Difficulty level – moderate
Ingredients – (Makes two 9 inch pans or one 9×13 inch pan or one 9 inch pan and 32 mini cup cakes)
The ingredients list is split into 2 groups. One is dry and the other one is wet.
Group 1 (Dry Ingredients)
• All purpose flour – 2 ½ cups
• Sugar – 2 cups
• Baking soda – 2 tsp
• Cinnamon – 1 tsp
• Salt – 2 tsp
• All spice – ¼ tsp
• Cloves – ¼ tsp
• Nutmeg – ¼ tsp
Group 2 (Wet Ingredients)
• Vegetable oil – 2/3 cup
• Eggs – 3 large
• Finely shredded carrot – 2 cups
• Crushed pineapple (Drained) – 1 cup
• Vanilla extract – 2 tsp
• Buttermilk – ¾ cup
• Preheat oven to 350 degrees F.
• Grease and flour required pans.
• Sift group 1 (Dry ingredients) together.
• In another bowl, mix all the group 2 ingredients, except the buttermilk.
• Alternatively, add group 1, group 2 and buttermilk in smaller amounts to a mixer, beating well after each addition.
• Beat all the ingredients for 2 mins at medium speed.
• Bake for 30 -35 mins for two 9 inch pans or 45-55 Mins for a 9×13 inch pan. Mini cupcakes take only about 15 -20 Mins. Test, if done, by inserting a toothpick in the centre of the cake.
• Cool entirely on a wire rack and once cooled frost with the desired frosting.
|Fresh out of the oven|
|Cup cakes with frosting and sprinkles|