This was the day I made 5 apple pies and 3 carrot cakes. All in one day. And I had to catch a bus to KL after that too.
First, let's look at the apple pies. I love making pie pastry, though they never turn out the same each time,. Unpredictable, these people.
First, I made this for mum's cousin. It's quite a scare isn't it? I meant to just cut out holes using an apple-shaped biscuit cutter, but it turned out to look like this:
Should cheer anybody up, that!
Next, I made this for my driving instructor, who unfortunately forgot to come and take it, so we gave it away to somebody else. I'll make her something else next time. It was quite the prettiest pie I made that day, I think, with the apple cutouts all around the edge:
I meant to leave this for the others to eat at home, but they gave it away to Little Brother's teachers, along with the second pie. Little Brother got 9As for PMR, so it was sort of thank-you gift. Congratulations Little Brother, you nailed it!
I also brought 2 with me to KL, one for Big Sister and her housemates, and another for my friend Wawa, for her birthday which was on 15th December. Latecomers, we both are!
I only managed to take a photo of one carrot cake, which Mum gave away to her friend. I rather like this baking and giving away thing, it makes me happy (for getting the chance to bake something) and the people getting the baked stuff happy too!
This is a recipe that I stick to whenever I want a carrot cake because it uses only 5 easy to remember ingredients. The only things that take time is grating the carrots and baking it. I sometimes reduce the amount of sugar, but it's okay to use the actual amount, it's not too sweet.
As usual, this is what I put into my cake, you can visit the link for the original recipe. Jules uses almond flour in her recipe, which she says makes the cake super moist but if you substitute it for all-purpose flour or self-raising flour like it did, it's still pretty good.
I love Stonesoup. Jules recipes are so simple, and so far the ones I've tried have turned out really nicely.
1/2 cup vegetable oil (I used corn oil)
250g brown sugar
3 large eggs
250g self-raising flour
250g grated carrots
1. Preheat oven to 170C.
2. Line a baking tin with baking paper and grease the bottom and sides with a little oil.
3. Measure the oil into a large mixing bowl. Add the sugar and whisk together until well-combined.
4. Add the eggs, one by one, until well-combined.
5. Sift in the self-raising flour. Fold in until well-incorporated.
6. Thoroughly fold in grated carrots.
7. Bake in pre-heated oven for about one hour. If the top of the cake browns too quickly, cover it with a piece of aluminium foil until the cake is cooked (do the skewer/toothpick test).
8. Cover with yoghurt cream cheese topping, which is really easy to make:
Yoghurt Cream Cheese Topping
I'm afraid I forgot to measure the amounts. Just whisk together soft, room temperature cream cheese, castor sugar and yoghurt. If you want the topping to be stiffer, use more cream cheese. if you want it to drizzle over the sides, use more yoghurt. Add sugar to taste.
If you like, you can bake the cake in a large, square pan. When its baked, cut the cake into little squares, and pour the topping on top, like a sauce:
This is also useful if you have to cut of the top of the cake to level it. Use the scraps for this, it makes a lovely dessert.