The name itself is enough to conjure images of divine goodness packaged into a beautiful slice of cake. The kind of cake that you could eat by the dozen, without a twinge of guilt. And then, I came across this quote- "We looked at an online recipe from a celebrity chef ...(for a carrot cake)... There it was, in all its splendor, weighing in at 1,460 calories and 28 grams of saturated fat in one gargantuan three-layer slice."
Ouch! Not so healthy after all. But the heart still craved for a carrot cake. Tarina's recipe for a super moist carrot cake seemed perfect, and I was contemplating substituting some of the flour with wholewheat flour to keep up the "healthy" charade, till I heard Tarina say, "baking is completely scientific. If you have a recipe which has been tested before you have to follow it to the last gram. If you do want to make substitutions e.g. wheat flour, then you are basically creating a totally different recipe and you will have to make your own trials and see what works. You cannot make one substitution in an existing recipe and expect the result to be the same, it doesn't happen as you have basically changed the formula!"
That decided me. This cake follows the recipe to the letter, except two substitutions- regular flour instead of self rising flour and regular sugar instead of brown sugar.
150 ml vegetable oil
200 gms soft brown sugar*
300 gms carrots (peeled and grated)
75 gms walnuts
175 gms self raising flour
1/2 tsp soda bicarbonate
1 tsp cinnamon powder
pinch of salt
MethodHeat oven to 180 C. Line a 8 inch baking pan. Sieve all dry ingredients together. Whisk all wet ingredients till well mixed. Fold in all dry ingredients. Crush the walnuts slightly and add at the end. Pour into muffin liners, and bake for 25-30 mins till a skewer comes out clean. Serve warm!
I halved the quantities, and that gave me a dozen cupcakes.
*- I didn't have brown sugar, so used regular sugar
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