Carrot Cake

I had a very nice carrot cake recipe when I was in college but I can't find them any more. I had since tried many recipes but none turned out as I like it to be. Today, I looked up a few recipes and came out with my own version. I think I am getting closer to the carrot cake recipe that I like - moist, flavorful, and light.

 

4 large eggs
1 cup of oil (I use 3/4 melted butter, 1/4 canoloa oil)
1 cup sugar (already reduced)
2 cups all purpose flour
3 cups carrot
1 cup crushed pineapple (from Dole), squeeze out the juice
1/4 cup raisin (I used only 1/8 cup 'cos I ran out)
1/4 cup dry shredded coconut
1 tsp salt
1 tsp cinnamon
2 tsp baking powder
1.5 tsp baking soda

 

Frosting:
8 oz light cream cheese
1/4 cup butter
1/2 cup powder sugar
1 cup chopped pecan

 

Prepare the cake batter
1. Combine egg, sugar, oil, vanilla and mix well.
2. Combine flour, baking soda, baking powder, salt, cinnamon.
3. Pour flour mixture to egg mixture by batch, lightly mix.
4. Add carrot, pineapple, raisin, shredded coconut by batch into the mixture.
5. Pour in a 9x13 inch pan.

 

Bake 350F for 40 mins. Insert tooth pick in the cake, it should come out clean.

 

While baking, prepare the topping.
1. Mix cream cheese, butter, and powder sugar together.
2. When cake is done, and while still hot. Spread the cream cheese mixture on top.
3. Sprinkle with pecans.

 

Let it cool before serving.

Chia Bread

Chia bread isn't commonly found here in the Bay Area so I decided I should bake my own. I read several recipes and came out with my own combination, and it worked... Bread is moist, nicely shape, and last up to a week.

3 cups Flour
1/2 cup Oats
1 cup water
1.5 tsp salt
2 Tbsp oil
1/4 cup Chia seeds
1 pkg of yeast (approx 2 and 1/4 tsp)
1-2 Tbsp honey

I often prefer to bake my bread in oven than in the bread machine.

1. Pour hot water on chia seeds until it just covers the top for 20 mins or until it forms the gel.
2. Disolve honey in warm water, add yeast. Let it sit for 10 mins until it bubbles
3. Mix flour, oats, salt in  a separate bowl
4. Spoon chia seeds into the flour mixture
5. Add yeast mixture into the flour mixture
6. Add oil into the flour mixture
7. Mix then knead in low spead for 7 mins (I use Kitchenaid). It should form a ball shape and is elastic.
8. Cover the ball with moist warm towel, let it proof for 30 mins
9. Punch down
10. Form the shape or put in tins,
11. Cover in moist warm towel and let it rise for the second time, approx 15 mins

Bake 375F for 30 - 35 mins..

Cinammon rolls

I combined multiple recipes to create this one. Turned out very nice. It's a keeper!

For the dough:
3/4 cup milk
1/4 cup margarine, softened
(Heat milk to boil, add magarine to melt, set aside till luke warm)

2 1/4 cups all-purpose flour (total need 3 1/4 c, but leave the rest - see step 2)
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
(hand mix all)

(Add the following into the dry ingredients)
1/4 cup water
1 egg
Milk mixture from above


For the filling:
3Tbsp cinnamon
3Tbsp brown sugar
1Tbsp flour
1/2 cup of butter
(hand mix them)
 
For the icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup

3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Direction
1.Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2.In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3.Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together "the filling".

4.Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

5. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Note - no need to reduce sugar. Not too sweet.