As we are drawing close to the end of year 2016, I cannot stop but think where did this year go? On personal front, many targets were met while some still need attention and more effort, same goes with the professional aspect. But isn’t that human nature? To swing between two extremes, getting done and not done. The key however is to pickup, don’t look back, whats done is done and chase while keeping an eye on the target. As they say “Dreams don’s work until you do.” So let’s keep positive and enter into the new year with some zeal praying for world’s peace our own sanity. Oh and by the way, did you find the two parts (here and here) of the “Chase your dream” series useful? Thoughts? Please be kind and generous 😉
For now let’s take on our dreamer Shazia, whose first guest post was very well taken. Thank you guys from both of us. She is back with another super quick recipe, which this blog was missing for a long time so over to Shazia.
Did you know that people first grew carrots as medicine and not food? To treat variety of ailments. Now this fact is enough to prove the significance of this vegetable.
But I am pretty confident that there are two kinds of people in this world. They either love carrots or they distaste them. Same applies to kids who are picky eaters. They simply don’t like to see that orange thing in their plates. Though a food rich in antioxidants which benefits your skin and eyes cannot be ignored completely, can it?
This root vegetable needs no cooking but only for those set of people who like to munch on them without complaints. And for those who do not entertain this bright colored vegetable, I have one great mouth-watering recipe which will make you fall in love with this vitamin A rich food.
Is it a salad made of carrots ? Is it a carrot soup? Is it carrot juice ? Or the simplest yet the tastiest option, a carrot cake? Yes. You got that right. I am talking about a tantalizing carrot cake which is out of this world if I may say so, takes less than 15 minutes to prepare and only 30 minutes to bake. A great dessert to try when you are hosting a breakfast party or a high tea or even a picnic. My mouth is salivating already. Let me get started without further dawdling. And with cream cheese frosting, it just gets to another level.
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 3/4 cup vegetable oil
- 1 and ½ cups grated carrots (I used 3 medium sized carrots)
- 1 and ¼ cups all-purpose flour
- ½ teaspoon cinnamon powder
- A pinch of nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cups butter
- 4 ounces cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 3.5 cups icing sugar
- Take a large bowl and combine flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt. Keep aside.
- Combine sugar and eggs in the food processor and blend until fluffy and creamy for about a minute or two.
- Gradually add in the oil and blend for another 30 seconds. Transfer it to a large mixing bowl.
- Mix dry ingredients with the wet ingredients and add the grated carrots.
- Do not beat the batter. Just mix with a spoon or a spatula.
- Pour the batter in a 9” round greased baking pan and bake in a pre-heated oven at 325 F for about 30-35 minutes or until tester inserted in the center comes out clean.
- Transfer the cake to a cooling rack and let it cool completely before frosting.
- Beat cream cheese and butter together until light and creamy.
- Add in salt and vanilla.
- Lastly add in all powdered sugar while beating.
- Frost on cooled cake.
- You can add walnuts or raisins or both at the last step and bake for another 5-8 minutes.