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Before you jump to Carrot Cake recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers as well as hippies? That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. Keep reading for some ways to go green and save energy, mainly in the kitchen.
Although it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. Maybe the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, but that is not true. You get the greatest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Preserve even more money by air drying or cool drying your dishes rather than heat drying them.
From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not really that hard. A lot of it truly is basically making use of common sense.
We hope you got benefit from reading it, now let’s go back to carrot cake recipe. You can have carrot cake using 24 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook Carrot Cake:
- Get Honeycomb:
- Take 1/2 Cup Granulated Sugar,
- Provide 2 TBSP Golden Syrup,
- Use 1 TBSP Maple Syrup,
- You need 2 TBSP Water,
- You need 2 TSP Baking Soda,
- Provide Cake Batter:
- Take 150 g Walnut Coarsely Chopped,
- Take 500 ml Fresh Carrot Juice,
- Provide 200 g Unbleached All Purpose Flour,
- Use 1 1/2 TBSP Baking Powder,
- You need 1/2 TBSP Baking Soda,
- Get 90 g Caster Sugar,
- Provide 90 g Dark Muscovado Sugar,
- Get 1/4 TSP Sea Salt,
- Prepare 1/4 TSP Ground Cinnamon,
- You need 1/4 TSP Nutmeg Freshly Grated,
- Provide 375 g Carrots Freshly Shredded Preferably Organic,
- Get 1/2 TBSP Pure Vanilla Paste,
- You need Fresh Orange Zest, 1/2 Orange
- Prepare Canola / Peanut Oil, 120ml + More For Greasing
- Provide For Serving:
- Prepare 250 ml Fresh Carrot Juice,
- Prepare 250 ml Fresh Orange Juice,
Instructions to make Carrot Cake:
- Prepare the honeycomb. - - Lined baking tray with aluminium foil. - - Lightly grease the foil with oil. - - In a sauce pot, add sugar, golden syrup, maple syrup and water.
- Turn the heat up to medium high. - - Place in a candy thermometer. - - Do not stir the mixture.
- Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat. - - It is best to remove from heat just before it reaches that temperature as it will still continue cooking. - - Immediately sieve in the baking soda.
- Stir lightly to combine well. - - You will see that the mixture will start to foam up rapidly. - - As soon as that happens, stop stirring and immediately transfer onto the baking tray. - - Do not try to smoothen the surface as it will collapse.
- Set aside to cool down completely, preferably overnight. - - You can crack into smaller piece and store them in an airtight container. - - Prepare the cake batter.
- In a skillet over medium heat, add walnuts. - - Saute and toast the walnuts for about 1 to 2 mins. - - Remove from heat and set aside to cool completely. - - Do not over toast the walnuts or it will turn bitter.
- In a sauce pot over medium-low heat, add carrot juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/4 cup or 63ml. - - Remove from heat and set aside to cool completely.
- Lightly grease the cake pan with oil. - - Lay parchment paper onto the bottom of the cake pan as well as the sides. - - Preheat oven to 190 degree celsius or 375 fahrenheit.
- In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. - - Mix to combine well. - - Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest. - - Mix to combine well. Mix, mix, mix.
- Lastly, add in carrot juice, oil and walnuts. - - Stir to combine well. - - Transfer the batter into the cake pan. - - Using an offset spatula to create an even surface.
- Wack into the oven and bake for about 40 to 45 mins. - - When you insert a skewer into the cake, the skewer should come out clean. - - Remove from oven and let cool completely. - - Unmold and cover with cling film and chill in the fridge at least for 48 hrs.
- To serve. - - In a sauce pot over medium-low heat, add carrot and orange juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/2.
- Remove from heat and set aside to cool completely. - - Spoon the reduced juice mixture onto serving plate. - - Place a slice of the carrot cake in the middle. - - Decorate with crack honeycomb pieces. - - Serve immediately.
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