Happy New Month! 😀
It’s a new month, a great one because in turn 16 in about 22 days… 😉 just like I turned 16 last year 😀 .
Schools resumption date have been slated for 15th of October which means parents have over a month of extra summer holidays which gives me enough time to share the remaining summer recipes, about 4 of them. Finally sharing my carrot cake with zobo syrup centers after all my struggling!
Like I mentioned on Friday, I had tried a pancake recipe, an online cake recipe before finally making a little adjustment to the spicy carrot cake recipe and got great results. I had bought Domo pound cake mix as my backup plan lol! I just couldn’t figure out why the initial pancake and cake batters didn’t work even though a still small voice had asked me to use the carrot cake recipe from the onset which is even healthier but I guess we learn from mistakes.
So, here’s the recipe that turned out right…hope you like it!
Ingredients : 12-14 toasted mini cakes
1 1/2 cups flour
3 large eggs
1 cup freshly grated carrots
1 cup canola oil
1/2 cup sugar
1/2 cup raisins
2 teaspoons baking powder
2 teaspoons baking soda
1/2 tablespoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon butter
Sieve together flour, spices, baking powder, baking soda and salt together twice to make sure they mix well, set aside.
In a wide bowl using an electric mixer, whisk eggs and oil together until thick.
Add sugar and continue whisking until well incorporated, about 5 minutes.
Fold in grated carrots, make a well in the center of the flour and pour in the carrot/egg mixture then gently mix until smooth, try not to over work the batter.
Shake the raisins in a little flour before adding to the cake batter, this prevents them from sinking to the bottom when baked.
Turn on the toaster, using a pastry brush with a little butter grease both cover and base while hot.
Pour 2 tablespoons of cake batter into the base of the toaster, top the center of the batter with one teaspoon of zobo syrup then carefully cover with extra tablespoons of cake batter but make sure the batter is levelled, do not heap.
Spread out the batter to the edges of the toaster, cover and bake for 3-5 minutes or until golden brown.
Repeat process with remaining batter.
Dust with icing sugar, enjoy with fresh/frozen fruit and a cup of Chai tea.
Have a splendid week!
Azu 🙂 .