Tuesday, March 1, 2011

Carrot Cake

First day of autumn (or fall); its cool and windy. Summer vanished under clouds of rain. Perfect weather for baking, and with uni starting tomorrow I need to plan snacks for my 11 hour days.

I've always liked carrot cake, but never been fond of adding such large quantities of oil. Instead I decided to use some sour cream thinned out with a bit of milk to create the same softness without the fat overload. Recipe here.

I also halved the recipe and baked it in a small loaf tin for 45 min. Turned out super yummy!


Lynda said...

Looks delicious Kate. Buttermilk also works well for a change from sour cream in a lot of recipes.

fabricmad said...

Tinned apple sauce is another good way to add moisture without the fat (a weight watchers tip I think)
Carrot cake is nice with some crushed pineapple in it too. Just thought you might like the suggestions.

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