When you're fasting, you feel like eating everything. That was how I felt when I was browsing through recipes. Oh my. Oh I want this now. Yum yum yum! What?! Why don't I have the ingredients to make this? Ugh, too lazy to cook. I just want to eat it. Right now. Oh...I miss Malaysia.
You're so hungry, you could eat a whole cow. Okay, maybe not.
Mmm...beef. Beef curry. Stir fry beef. Schizuan Beef. Mongolian Beef. Lasagne. Spaghetti Bolognese. I could go on...and on. and on.
Unfortunately, the reality is that some people don't even have food on the table when it's time to break fast.
We should consider ourselves blessed. Very blessed indeed.
Blessed to have this Carrot Cake on our table.
Don't like eating raw carrots? Give me five.
Do what I do. Make a carrot cake.
Carrot Cake with Lemon Cream Cheese Icing.
Adapted from The Australian Women's Weekly cookbooks.
Preparation time: 35 minutes
Baking time: 1 hour 15 minutes
You will need approximately 3 large carrots (540g) for this recipe.
1 cup (250ml) vegetable oil
1 1/3 cup (250g) firmly packed brown sugar
3 cups firmly packed, coarsely grated carrots
1 cup (120g) coarsely chopped walnuts
2 1/2 cups (375g) self-raising flour
1/2 teaspoon bicarbonate soda
2 teaspoons mixed spice
1. Position oven shelves; preheat oven to moderate. Grease deep 22cm-round cake pan, line base and sides with baking paper.
2. Beat oil, sugar and eggs in a small bowl with electric mixer until thick and creamy.
3. Transfer mixture to large bowl; using wooden spoon, stir in carrots and nuts then sifted dry ingredients. Pour mixture into prepared pan.
4. Bake cake in moderate oven about 1 1/4 hours. Stand cake for 5 minutes than turn onto wire rack to cool. Allow at least 2 hours for cake to cool.
5. Spread cold cake with lemon cream cheese frosting.
Lemon Cream Cheese Frosting
By Love and Sugar
50g butter, softened
160g cream cheese, softened
1 1/2 teaspoon lemon juice
2 1/2 cups icing sugar mixture, sifted
Beat butter and cream cheese in an electric mixer for about 1 minute. Gradually beat in icing sugar in batches then lemon juice and mix until light and fluffy. Spread immediately.
- Cover cake loosely with foil during baking if it starts to overbrown.
- Use a light blended vegetable oil, such as corn, safflower or canola.
- Pecans can be substituted for walnuts.
- Use commercially made cream cheese, such as full-fat Philadelphia.
- Cake will keep up to 3 days if refridgerated in an airtight container.
- Frosted or unfrosted, the cake can be frozen for up to 3 months.