Made this for the trip to Frasers with friends for the following two days. I really should have had photographs of the process but my mum took the camera to Singapore, so this shall be an archive for my own cooking journey. Somehow, carrots make cakes work: it will not rise too much nor sink, and it gives the much needed grain and texture.
Ingredients:
Bowl A (Mixed Well Till Combined)
4 Eggs
1 Cup Brown Sugar (Can be reduced to 1/2 Cup)
1 Cup Vegetable Oil
Seeds of 1 Vanilla Pod
Bowl B (All Sifted except Almonds)
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Soda Bicarbonate
1/2 Teaspoon Salt
1 Teaspoon Nutmeg
1 Cup Ground Almonds
Bowl C
3 Cups Carrots (Shredded) (About 2 large carrots will suffice)
1/2 Cup Sultanas (Golden Raisins)
Bowl D
200 grams White Chocolate (Chopped Into Shavings) (Can be reduced)
Buttered Baking Tin/Springform Pan
Procedure:
1. Add Bowl B to Bowl A in 3 batches, folding the ingredients well each time.
2. Add Bowl C to Bowl A+B and stir well.
3. Put half of Bowl A+B+C into baking tin/springform pan and spread evenly.
4. Scatter Bowl D evenly on first layer.
5. Spread the remaining half of Bowl A+B+C on top.
6. Bake for ~30 minutes at 180 degrees Celsius.
7. Rest for 1 hour before eating. Keeps in fridge for up to 2 weeks (surprisingly). Cake tastes better the longer it matures.
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