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Before you jump to Moist Carrot Cake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers as well as hippies? Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. The kitchen is a good starting point saving energy by going a lot more green.
A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.
As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Green living is something we can all perform, without difficulty. Largely, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to moist carrot cake recipe. To make moist carrot cake you need 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Moist Carrot Cake:
- Use 100 grams net weight Carrots
- Get 1 medium Egg
- Prepare 30 grams Sugar (soft light brown is best)
- Provide 1 dash Salt
- Take 1 tbsp Maple syrup or honey
- Take 1 tbsp each Vegetable oil ※heavy cream
- Use 1 tsp ※Rum
- Take 45 grams ◎Cake flour
- Prepare 15 grams ◎Whole wheat flour※
- Get 15 grams ◎Almond flour
- Use 1/2 tsp ◎Baking powder
- Take 1 refer to step 11 Icing (optional)
- Use 20 grams ☆Powdered sugar
- You need 1/2 tsp ☆Lemon juice
- Prepare 1 Dragées (optional)
Instructions to make Moist Carrot Cake:
- Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
- Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
- Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
- Add the grated carrots into the bowl.
- Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
- Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
- Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
- Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
- When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
- Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
- Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.
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