Carrot Cake With A Difference

CREDITS

My Style
Using BUTTERMILK

RECIPE

Using the ready mix Golden cloud 500 g cup cake mixAdd to the flour- 1 full teaspoon mixed spice (for cakes) ½ teaspoon nutmeg ¼ teaspoon cinnamon powder(little ginger powder is an option) Method2 eggs beaten up (separate beat yolk in a bowl and then beat the egg white (albumin) seperately Now Add ½ cup oil1 tablespoon vanilla essence To the above Beat well +- 1 full cup BUTTERMILK2 grated grated carrots (grate on small side) 1 small grated apple skin and seeds removed (steam slightly & drain) when cooled add to the above mixtureHandful of chopped dates and or Handful of raisins or sultanasLittle cut up or crushed pecansBeat wellGradually add the flour Add more milk or buttermilk if necessary to get a nice cake batter grease a baking casserolePour the batter evenly
Put in. Cup cake holderBake at 180* for 40-45 minutes or Until skewer comes out clean Cool COMPLETELY Before icingFOR THE ICING (YOU CAN USE YOUR FAVORITE ICING
I used CREAM CHEESE ½ Tub cream cheese ¼ teaspoon SALT (it takes the bitter taste away) 2 lids Vanilla essenceBeat well3 - 4 tablespoon full soft butterBeat Gradually add +- 1 ½ cups Icing Sugar(do not make it too sweet) to your preference and TasteBeat it all together till light and fluffyAnd decorate the Cake or Cup cakesSprinkle with pecans etc

INFO & TIPS

TIP:
(CAN USE MILK BUT THE BUTTERMILK GAVE IT A BETTER TEXTURE)

POSTED ON

18 Nov 2019

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