Friday, June 6, 2014

Healthy moist carrot cake with crumb topping.



Coffee cake is the casual everyday cake with that distinct crumble toppings. 
It does not actually contains coffee in it, only it is often eat with a cup of coffee.
Carrot cake, on the other hand, is often served with cream cheese frosting.


Today, I decided to make a hybrid. 
Carrot cake x Coffee cake?
So we get both =D

Carrot cake doesn't taste like carrot. Don't worry. 
It taste more like err slightly spiced cake. 
Light cinnamon cake.
In fact, carrots acts as sweetener here and it give the cake a pretty orange flecks.


The carrot cake recipe I'm sharing gives a delicious, moist, flavorful cake.
Yes, I have to share it, because it's just so good I can't stop at a slice.

*I used sour cream to give extra moistness and dense texture to the cake.
For a healthier version cake, I chose reduced fat sour cream.
So that I can have extra slice minus the guilt. Heh.

*I've reduced the amount of brown sugar and increased grated carrots for a lighter and tender sweetness.
And I used brown sugar instead of white because I prefer the flavor better and more importantly,
brown sugars compliment and brings out the flavor of cinnamon, so well.

*I've also lowered the baking temperature to 160 degree Celsius, which then takes longer time for the cake to bakes, because I love a fat, round and tall cake.
To yield a deeper cake, a lower temperature and longer baking time makes sure that the center is cook through before the outer dries out.
It also produces finer crumb cakes.

Healthy Moist Carrot Cake with Crumble Topping Recipe:- 

Crumb Topping:

40g Brown Sugar
20g All Purpose Flour
25g Chopped Walnuts
1 - 1/2 Tbsp Canola Oil

Mix together until crumbly.

Carrot Cake:
*This is a quick cake method, ie mixing a bowl of dry ingredients with the wets. 

150g All Purpose Flour 
2 tsp Baking Powder 
1/2 tsp Baking Soda 
1 tsp Cinnamon 

 80g Brown sugar 
120ml Canola Oil 
2 Eggs 
120g Reduced Fat Sour Cream

120g Grated Carrots.

1.Preheat over to 160 degree Celsius.
2. Shift all the dry ingredients and mix well.
3.In another bowl, mix sugar and oil together.
4. Whisk in eggs, one after another.
4. Pour the mixture to the dry ingredients bowl.
5. Fold in sour cream and of course, the star ingredient, Carrots! Mix until just combined.
6. Pour into a 5-inch spring-form pan and sprinkle the crumb topping on top of the batter.
6. Bake for 50-55 minutes or until skewer inserted in the center and comes out clean. 


Voila.
The result?
Crunchy on the top, moist and  rich on the bottom.
Perfect with a cup of fresh brewed coffee.
#satisfaction

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