This was the 2nd time I baked this cake. The first was masa jumpa Rima and K.Yani last week. The cake that I gave to Rima and K.Yani was a bit dry sebab dia belum cukup istirehat selama sehari lagi. Keluar je oven, terus aku potong and masukkan dalam kotak. But this time around, memang sedap giler sebab kek dah cukup istirehat. I guess, kek pun mcm manusia jugak. Kalau cukup rest, happy thus the delicious taste. :)
Did I mention that I've been very busy for the past few days? Friday aku busy ke immigration, nak settlekan maid for my mom. The whole afternoon aku kena duduk kat sana. Urgh! punya la unfriendly immigration staffs kat Pusat Bandar Damansara. Luckily the lady yg attend to me was very professional. Kadang2 aku tak paham dgn gomen staff ni, pesal la susah sgt nak buat keje dengan senyum manis. Ni kan, all the time, macam ada PMS!
Saturday I was busy with SSP gathering, then Sunday pulak busy with baking and date with friends kat Chili's Empire. Monday was another busy day at Immigration. Finally, aku dapat submit all the documents without any hiccups. Yesterday I spent the whole afternoon kat rumah Lily, visiting her yang dalam confinement. I thought I could take a breather today, but nampaknya, tak tercapai hasrat hati aku :(
Thx Ju for the delicious recipe! :D
Super delicious carrot cake
Adapted from Cake Keeper Cakes
1/2 cup unsalted butter, melted and cooled
3/4 cup firmly packed light brown sugar (less 1tbs)
1/4 cup milk
1 cup all purpose flour
1/3 cup whole wheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup dark rasins
1/4 cup cranberries (not in the recipe)
2 cup grated carrots (about 4 carrots)
1. Preheat the oven to 180°C (or 160°C, fan forced). Coat an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra. (I line my baking pan with baking paper only.)
2. Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in both flours, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins, cranberries and carrots.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until golden and a toothpick inserted in the center comes out clean, 35 to 40 min. Let the cake cool in the pan for about 15 min, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. Or keep it refrigerated for 1 week +.