Tuesday, May 23, 2006
Almost Flourless Carrot Cake
I saw this recipe in masak masak's blog, and felt compelled to try it immediately, because it sounded reminiscent of a carrot cake I had in Australia years ago that was made by a friend, Shiew Ling, that was very very nice. Very carroty.
I won't regurgitate the recipe here, as you can get it from the above link. Now, for the one I made (you can see my photography is nowhere near to Masak Masak's pictures, which are always brilliant), my first bite into the cake, and I thought, "oh my goodness, this tastes too almondy". You know how almond has a very distinct taste, like almond jelly (hung ngun tau foo), and you either like it or hate it in a very durian-esque way. Hence, I wasn't sure if Masak Masak meant use more walnut or almond.
But, oddly enough, after the initial shock, this cake kinda grows on you. Firstly, it is oil-less, virtually flourless, and exceedingly healthy sounding. Hence my curiosity, how can such a cake be moist. It was moist. From the carrots, apparently. I guess you could un-healthirize it by smearing cream cheese frosting over it.....