During my ten wonderful years in Japan, I had the chance to live in a small village near Kyoto. My Japanese language skills always stayed limited. However, my love for baking and friends transcended all boundaries. I was one of seven members of a group that met weekly to cook and bake. It was my go to place after a full week of working at a consulting firm. Oh yes! we were a diverse group of women - grand moms, stay home moms and working women.
Here is one of my all-time favorite cake recipes -carrot cake taught by one of the Oba-san in the our lovely group. The cake is light, moist and stays fresh for a long time, especially if stored in an airtight container.
Ingredients
- 6.5 ounces flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon sodium bicarbonate
- 1/4 teaspoon salt
- 4.9 ounces brown sugar
- 4.9 ounces carrot
- 2 large eggs
- 1/2 cup (100 cc) vegetable oil
Directions
- Beat 2 eggs and then add 1/2 cup oil. Beat again.
- Add sugar and beat.
- Set the oven at 320 degree Fahrenheit
- Mix the grated carrots to the batter
- Then mix the flour (add gradually) by cutting and not stirring
- Mix well and then put in the baking dish
Before baking gently tap the dish 2-3 times on a soft towel to remove any air bubbles. Bake at 320 degrees for 35-40 min.
Baking is even more fun with my new monogram apron!
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| Baking is fun with this handcrafted monogrammed apron |
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