Carrot Cake with sweet cream cheese, a bite! You will know why it never goes out of your mouth. Juicing my carrot using my newly bought Slow Juicer, the carrot juice is delicious and nutritious.
One of the benefits of drinking carrot juice is the reduced risk of heart disease. Using the convention juicer, a lot of fibre will be stripped away in the juicing process, whereas, this slow juicer won't.
After drinking the delicious carrot juice, the grated carrot could be used to make carrot cake. Here it is the recipe by Ray;
10 servings:-
1. Plain Flour 140g
2. Bio Protein 30g (eCosway)
3. Baking Powder 3/4 teaspoon
4. Baking Soda 3/4 teaspoon
5. Ground Cinamon 1 teaspoon
6. Chinese 5 Spices 3/4 teaspoon
7. French Sea Salt 1/2 teaspoon
8. Grated Carrots 170g
9. Orgnaic Raw Cane Suger 110g (eCosway)
10. Molasses Sugar 30g (eCosway)
11. Eggs 2 for medium size and 3 for small size
12. Plain Yogurt 85g
13. Sunflower Oil 80g
- Sift the flour, Bio Protein, baking powder, baking soda, spices and salt all together into the mixing bowl
- Add the grated carrots and toss until they are well-coated with flour mixture
- In another mixing bowl, whisk the sugar, brown sugar, eggs and yogurt until combined
- While whisking the mixture,drizzle in the Sunflower oil until completely combined
- Pour the liquid mixture into the carrot mixture and stir until just combined
- Pour the cake batter into a prepared cake pan and bake @ 175 oC for 50 mins (for completely cooked cake, inserted a toothpick into the centre of the cake and it should come out clean and dry)
- Remove the pan from the oven and allow to cool. After 15 minutes of cooling, turn the cake out onto a rack and allow to cook completely
- Frost with Cream Cheese Frosting onto the cake
Cream Cheese Frosting
1. Cream Cheese 125g
2. Icing Sugar 40g
3. Plain Yogurt 100g
- In a mixing bowl, whisk together the cream cheese, icing sugar and plain yogurt until smooth.
Enjoy Your Carrot Juice!
The link below shows the processes of making a carrot cake:-
