Now this recipe has incorporated some whole wheat/wholemeal flour in it. Not much, around 1/4 of the total flour mixture. I think many who eat this cake cant really tell that it made up of some wholemeal flour , only the person who bakes this will know. But the texture is fabulous, it's very moist and not that sticky. It taste really good. One thing i get confused sometimes is the conversion of cups to grams in recipes, i do not know if you all have the same problem. When i checked for a cup of all purpose flour, some sites say that it's 125gms, some say 140gms and for sifted it's 115gm. Anyone can enlighten me on this? I used unbleached cake flour and sifted out 115gms. I have also reduced the sugar amount here from the original recipe but i shouldnt have reduced that, i prefer it to be sweeter actually. But if you are sweet conscious, then i think you can stick to the amount i used here. Don't forget to take a look at my bake along buddies, Joyce and Zoe of the same carrot cakes.
Recipe ( from Cake Keeper by Laura Chattman)
1/2 cup ( 1 stick) /113gms unsalted butter, melted and cooled
1 cup / 218gm firmly packed light brown sugar ( reduced to 150gms)
2 large eggs
1/4 cup milk
1 cup /125 unbleached all purpose flour ( sifted 115gms)
1/3cup/43gms wholewheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts ( i replaced that with pistachios)
1/2 cup dark raisins ( omitted )
2 cups (about 3-4 medium carrots) , peeled and grated
1. Preheat oven to 350F/177C. Coat the inside of an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.
2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all purpose flour, whole wheat flour, baking powder, ground cinnamon and salt until combined. Stir in the nuts, raisins and carrots
3.Scrape the batter into the prepared pan and smooth the top with a rubber spatula.Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool cool in the pan for about 15 minutes. Invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4.Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days
Next we will be baking the Catalan Salt Pinch Cake from Rose's Heavenly Cakes. Do feel free to join if you have the book and post it up on the July 28th.