Our Recipes
Carrot Cake
Servings 100 g
Calories 346kcal
Ingredients
- 205 g LALELI Virgin Olive Oil
- 140 g CAP BINTANG Jaggery Powder
- 175 g All-purpose flour
- 140 g Caster sugar
- 300 g Grated carrot
- 35 g Candied orange peel
- 3 g Baking soda
- 2 g Salt
- 3 g Ground cinnamon
- 1 unit Orange zest
- 3 units Egg
Cooking Method
- Whisk together egg, jaggery powder, sugar, salt and virgin olive oil until emulsified.
- Sift the all-purpose flour, cinnamon powder and baking soda into the mixture and fold well.
- Add in the remaining ingredients and fold evenly.
- Preheat an oven to 190 degrees centigrade. Prepare a baking tin by lining it with a baking sheet.
- Pour in the batter and start baking for 15 minutes.
- After 15 minutes, garnish with rough sugar and score the cake deep in the middle.
- Continue to bake for another 50 minutes.
- Remove from the oven and move the cake to a cooking rack.
- Serve the cake with a little bit of whipped cream.
Notes
Yield: 8 Slices
Pastry Height: Approximately 2½ inches
Pastry Height: Approximately 2½ inches
