Ey, what’s up Doc!: CARROT LOAF CAKE (Recipe included)

Tracey Tan
Jul 20, 2017 · 3 min read

This recipe is so old, I’m not even sure how long it has been with me. But it doesn’t matter if it’s old or something new/trendy, what’s important is how it tastes. This would probably be my go-to recipe if I want a dessert that’s not too sweet. It’s fluffy and air-y, and most importantly, it’s moist. My copy is so beat-up from the frequency of using this recipe, the words have even faded already. Writing this down here would be a good way of preserving it, at the same time sharing it with you all!

Ps. DIY steno notepad alert! Save up some bucks by making your own notepad: put together old school notes that you won’t probably use anymore and glue the top to keep it together! ;)

Using a ball-point pen would probably be a good idea for future reference.
Pro tip: avoid using sign/gel pens! Haha!

Let’s get started with the recipe!

You’ll have to gather the ingredients below:

Dry ingredients:
320g Cake flour or All-purpose flour
8g Baking powder
4g Baking soda
2g Ground Cinnamon powder
2g Ground All Spice
1g Salt

450g Carrots, grated
335g Brown sugar
4 Eggs, large
335mL Canola/Veg oil

  1. Preheat your oven to 350F, and prepare a greased loaf tin.
  2. In a large bowl, sift together your dry ingredients to get rid of the lumps.
  3. Coat your shredded carrots with the dry ingredients, incorporating them carefully. Do this to avoid your carrots lumping at the bottom of your loaf tin when transferred. Set aside.
  4. In another the bowl of your stand mixer, use your whisk attachment and emulsify the eggs and sugar until frothy. (30–40 seconds)
    *You can use a hand mixer but the next step will require a steadier hand and it might take a while, you’ll get ngawit*.
  5. Add the oil to the egg batter by pouring it steadily with a thin stream. This will take a while. Do this slowly, and don’t just pour your oil all at once. STEADY STREAM. The color will lighten up a bit, and the ingredients will emulsify. This will make your loaf air-y and tender.
  6. With a rubber spatula, use your hand to fold in the dry ingredients to the liquid batter gently until everything is incorporated and no streaks of flour shall remain. But make sure NOT to overmix.
  7. Transfer the batter to your pre-greased loaf tin. Put the tin inside your pre-heated oven. Bake for 27–30 minutes, or until toothpick comes out clean.
  8. Let is rest on a cooling rack for 10–15 minutes before plating.
  9. Enjoy it with a scoop of vanilla ice cream, or munch on it as it is!

Ngawit: (nga-weet) numb from tiredness or exhaust

Usually people would look for the bump on top of a loaf, but this recipe deflates once it’s cooled down. That’s fine for me because the bread becomes compact in a way so it keeps its moist inside. That’s just how I observed it even after 3 days in the fridge.

You can also add 80g of chopped walnuts or almonds if you like.

Try it! Let me know what you think!

Thanks for reading! I sure do enjoy making this article and baking munch-able recipes! Share this post, like it, give it a heart… this will make me very happy to keep on sharing and writing more food adventures for all of you! :)

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Tracey Tan

Written by

Food. Photography. Concerts. Blog. // IG: tracerotops // @TraceyCooks

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