Carrot Cake Recipe

Carrot Cake With Lemon Glaze
Carrot Cake With Lemon Glaze

Carrot cake is ubiquitous in the U.S. and comes in as many variations as anyone might want.  Usually, in some form of a layer cake.  This carrot cake recipe is intended to be easy to prepare, and by using a quick and easy glaze, rather than frosting, it has a bit of the traditional American Cottage Pudding feel to it.  Here to hoping it finds its way to your table.

Carrot Cake Ingredients

Carrot Cake Ingredients
Carrot Cake Ingredients

For Cake

  • Carrot – 375 gr (12 oz ) (3/4 lb)
  • Eggs – 4 pieces
  • Sugar – 150 gr (5 oz) (1\2 lb)
  • vanilla sugar – 15 gr ( 1\2 oz)
  • Vegetable oil – 100 ml (1\3 cap) (3fl)
  • Cinnamon – 1-2 tsp (5-10 gr)
  • Salt – 0,5 tsp (2,5 gr)
  • Baking powder – 15 gr ( 1\2 oz)
  • Flour – 350gr (12 oz) (3/4 lb)

For glaze

  • powdered sugar 125gr (4 oz n) (1/4 lb)
  • lemon juice 1 tbs (0.5 fl oz)

Carrot Cake Directions

  • Carrots grate on a large grater or grind in a food processor.
  • Combine eggs with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.
Combining Ingredients For Egg Mixture
Combining Ingredients For Egg Mixture
Smooth Egg Mixture
Smooth Egg Mixture
  • Add the egg mixture to the grated carrot.
Adding Egg Mixture To Carrots
Adding Egg Mixture To Carrots
  • Add the cinnamon baking powder and vegetable oil to the eggs and carrots.

Cook’s Note:

If desired, you can add spices such as cardamom and dry ginger, as well as dried fruits (raisins, dried apricots and so on).

  • Add the well-sieved flour and fold in until smooth
Flour Being Added To Carrot Mix
Flour Being Added To Carrot Mix

Cook’s Note:

When sifted, the flour is well saturated with oxygen, and the cake becomes lusher.

Complete Carrot Cake Mix
Complete Carrot Cake Mix

Prepare a baking dish

  • Coat the baking dish with vegetable oil, butter, or shortening, and sprinkle in flour or cocoa, so, that the cake does not stick to the bottom and sides of the dish; or line use baking paper.
  • Preheat your oven to 180C\350F\4 gas

Once preheated, bake for approximately 35-40 minutes, and the top is a lite golden brown. Check doneness by inserting a wooden toothpick near the center of the cake, when removed the toothpick should come out clean and dry (absent of uncooked cake mix)

  • Remove from oven and allow to cool on a rack or heat tolerant service.
Baked Carrot Cake Without Glaze
Baked Carrot Cake Without Glaze

Prepare lemon glaze to decorate the Cake.

  • To make the Lemon glaze, mix lemon juice with powdered sugar until uniform
  • Once your cake has cooled completely, top it with the with glaze. You can leave it out protected or in the refrigerator overnight, to allow the glaze to distribute evenly and to soak into the cake, somewhat to make the cake moist and delicious. Bon Appetit!

Hibiscus Tea (Agua De Jamaica)

Hibiscus Tea (Agua De Jamaica)
Hibiscus Tea (Agua De Jamaica)

I know this tea from the Mexican with cooking tradition and it is a favorite summertime drink around our home.  The flowers used for Hibiscus tea are easily obtained online or in your local grocery, at least in the Southwest. In the Mexican tradition, it is known as Agua or Water, but it is actually a tea made from the flowers of the Hibiscus plant. While usually drank chilled and/or on ice, it makes a perfectly fine hot beverage, as well.

Hibiscus scarlet colored tea is a flavorful and versatile drink, which can be used in a multitude of ways, including:

  • To add flavor and color to a berry or fruit smoothie, or simply, to thin a smoothie a bit.
  • Frozen to make Popsicles
  • To make colorful ice cubes for your summertime drinks
  • Added to Jell-O for more depth of flavor and or color
  • Added to beery jellies, jams, and other recipes to more depth of flavor and or color. This is especially true of strawberry recipes.

Also Known as:

  • Agua De Jamaica
  • Jamaica Water

Hibiscus tea is very simple, though many recipes make it more complicated than it needs to be.  Basically,  you need the hibiscus flower and water.  A sweeter is strictly optional.  Actually,  to provide maximum flexibility, I recommend you don’t sweeten the tea until the time of consumption.   This allows each individual to sweeten the tea according to their personal tastes and/or needs.  Also, It makes a perfectly fine unsweetened drink, which is my favorite way to drink Hibiscus ice tea.   Also, if you skip the sweeter, it not only keeps it very low calorie,  but it is the most flexible way to allow you in incorporate the tea into other recipes, which may have already been sweetened and/ or don’t need the additional sweeten.

Recipe

Ingredients

Ingredient1 Quart Measure12 Quart MeasureNotes
Hibiscus Flower½ cup1 cup 
Water1 quart2 quartsI use 2 cups for boiling and the remainder cold
Sugar/Sweetener6 tablespoons¾ cupStrictly optional
    

Directions

  • Rinse the flowers quickly to remove dust and debris
  • place flowers in saucepan with 2 cups of water and
  • Bring water with flowers to a boil.
  • Reduce to a slow simmer for ten minutes
  • Permit to cool
  • Strain through a fine wire strainer to remove flowers into a pitcher
  • Add cool water and/or ice according to pitcher size
  • Server Chilled

Related References