The Most Delicious Carrot Cake In The World

Wokayy....this entry is dedicated to Nita and Jennifer,promised them this recipe..
Jenn,please forgive me - you must've been checking out your email every now and then,hoping that there's a mail from a certain "procrastinator extraordinaire" - namely ME!...sorry dear,i've been bz - ya rite!

anyway...here's the recipe for 'The most Delicious Carrot Cake in the world.

INGREDIENTS :

(A)

2 cups all purpose flour

1 tbsp baking powder

1 1/2 bicarbonate of soda

1 tsp cinnamon powder - * i put less than that

340 gm shredded carrot - i mix both fine and coarse shredded carrot.


(B)

4 eggs

3/4 cups sugar

3/4 cups light brown sugar

1 1/2 tsp vanilla

1 1/2 cup corn oil

1 - 1 1/2 cups can pineapple - coarsely mince the fruit ( don't drain the juice dry - leave some )

3/4 cups wall nuts - roast - (optional).

a good pinch of salt.


METHOD :


Grease and line 2, 8" round or square baking pans.

Heat oven to 180°C

Mix ingredients (A) in a bowl and set aside.

Whisk together eggs and both sugar together till just combined.

add in the rest of ingredients (B)

and then mix the ingredients (A)

pour the mixture into prepared baking pans - divide equally.

Bake for 40 minutes or till done ( you guys know the routine kan? - insert the skewer blah blah blah..... :) )


Cream cheese frosting :


250 gm Philadelphia cream cheese

100 gm butter - SCS or Lurpak

1 1/3 icing sugar

1 tsp vanilla


Cream all ingredients together.

Voilla!!!!


* I promise you, this is the best carrot cake i've ever tasted..and i'm not a cake lover..figure that out..


That's a 3" tall canned pineapple - i use all with some juice from the can ,say about 1/2 cup juice.










Thank you Datin Azizah for the recipe - she's one good cook and baking enthusiast ..

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Oui!!....macarons pas macaroons

Finally....
I've been waiting for this class..macarons...NOT macaroons,
see, there's a difference between the two..
Macarons and macaroons are two entirely different things.
Macaroon is the American word for their version of a flourless egg-white-based cookies. Most often made with coconut .
while,
Macarons, are French cookies made with almond and egg whites that are sandwiched around a cream-based filling ...

They say the Macaroon is virtually idiot-proof.
while the Macaron is notoriously hard to master,

Rosalind ( our teacher ) said ,macarons are very sensitive...the temperature of the oven must be right, and the humidity made the number one enemy...

Everyone was nervous ,me included...but we were anxious and excited ..

But...in the end everyone did fairly good..
Mine especially...considering i've never done it before...

I particularly like this recipe and method taught by Rosalind cos it's the French version not the Italian..

This is exactly like the ones in Laduree...crunchy on top and chewy on the inside...perfecto!
and the filling is light...yummmm..











awe and behold, the end result of a very tiring but fun day with macarons. I must say, I am happy with how they turned out :) Looks like I won't have to get a plane ticket to Paris to get macarons anymore :) A short walk down to the kitchen seems more ideal now.

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