I sometimes use the creaming method and at other times the mixing method to bake my cakes. While the creaming method takes a longer time for me to bake a cake, I feel that the resultant crumb is finer. The mixing method is very easy and less time consuming as it just involves mixing all the ingredients and baking the batter. But in my opinion the crumb of the cake is not as smooth as the cake produced by the creaming method. However, I still use the mixing method due to time constraint.
Ingredients:
- 120 g all-purpose flour
- 120 g grated carrot
- 2 eggs
- 75 g light brown sugar
- 115 g melted butter
- 2 tsp baking powder
- 1/4 tsp cinnamon powder
- 50 g chopped walnut (can add more) and a few pcs for decoration
Method:
- Sieve flour, baking powder and cinnamon powder.
- Beat eggs and sugar till sugar dissolves.
- Add the melted butter and continue to mix till the butter is incorporated.
- Add the dry ingredients to the wet ingredients. Use a spatula to mix till all is well combined.
- Add the carrots and mix.
- Finally, add the chopped walnut. Mix till walnuts are evenly mixed.
- Pour batter into a 7 inch pan lined with parchment paper on the base. However, a 6 inch pan would give you a taller loaf. (This is a very small loaf.)
- Bake in pre-heated oven at 170 deg C for 30 minutes or when a skewer comes out clean when inserted at various parts of the cake.