I’d like to introduce Manilyn Moreno to you. Yes, it’s Manilyn and I know this because I’ve called her Marilyn more times than I care to admit. If you aren’t familiar with her, she’s a writer and caterer for Better Cater. She is a baking enthusiast and loves to serve her homemade goodies to family and friends.
Have you ever heard of BetterCater? I hadn’t before I met Manilyn. BetterCater is catering software. Seriously, how many of us have been asked to cater for an event only to shudder inside as to how much we’ll need for everything? My problem is never that I’ll not have enough for anyone but just the opposite. I sometimes end up with enough leftovers to feed an army. It’s good to know there’s a solution.
Here’s Manilyn!
Thanks Maureen and it’s great to guest post on your blog. I’ve followed it for a while now and I love being able to share not only Better Cater but my favorite carrot cake recipe.
Of all the dozens of cake recipes I’ve tried, one thing that stays close to my heart is my mom’s very own carrot cake. She’d bake a cake or two for us every Sunday and my sisters and I would ask over some of our friends to share the bounty. On birthdays, Christmas, New Year, and Thanksgiving a carrot cake would always adorn our table.
My mom’s carrot cake recipe was beyond compare, but I wanted to make my own version. I found out that almonds are perfect substitute for flour, and it works well with other ingredients, especially eggs, olive oil and wine-marinated sultanas and pine nuts. I tried one, actually, and it doesn’t look like one of those cakes mom did, but the good thing is that it has that nutty, moist and citrusy feel—something different yet delectable for the palate, too!
Although carrot is the star ingredient, I have to admit that the fruit and nuts are also vital in making this recipe look—and taste—stellar! Mom used to tell me there’s more for less and she really doesn’t want to put too much add-ons because it would kill the carrottie taste. But I’d like to do it the other way so mine is always lavished with raisins, sultanas, hazelnuts, and sometimes I’d sprinkle pecans on it. I wanted mine to smell enticing, so my carrot cake is usually enriched with a handful of cinnamon, nutmeg and spices.
When preparing the cream cheese coating I always pour in a zest of fresh orange or lemon and muscovado or unrefined sugar to make it taste a little toffee. However I try not to overdo since I want it leave that feel-good taste.
Thrilled to try your own version of carrot cake?
- Thrilled to try your own version of carrot cake? Prepare these ingredients:
- • 2 cups all-purpose flour
- • 2 tsp baking soda
- • ½ tsp salt
- • 2 tsp powdered cinnamon
- • 3 large eggs
- • 2 cups sugar (I use muscovado, instead)
- • 1 cup vegetable oil
- • 1 cup buttermilk
- • 3 tsp vanilla extract
- • 3 cups grated carrot
- • 1 can crushed pineapple (drain before mixing)
- • ½ cup chopped pecans
- • 1 can flaked coconut
- • ½ cup walnuts or hazelnuts
- • ½ cup raisins
- • ½ teaspoon grated nutmeg
- • 1 piece orange or lemon (squeeze to make a juice)
- Prepare 3 nine-inch thick cake pans and layer each with wax paper. Grease and set aside.
- Mix flour, sugar, salt, vanilla, and cinnamon.
- Beat eggs and mix with the remaining, except for the last two, ingredients. If you are using an electric mixer, set the speed to medium.
- Blend the flour mixture, beating at low speed.
- Once the mixture becomes smooth, you’re now ready to pour it into cake pan.
- Preheat the oven at 350°/180C and wait for about 10 minutes before placing the cake pans in. It won’t take longer than 30 minutes to bake the cake. If you’re not sure, insert a toothpick in the middle and when it comes out clean, your cake is for icing.
If you’re thinking about doing any commercial catering, check out Better Cater. They even offer a free trial and I’ve tried it. I think if I went down the catering track this software would really put my mind at ease.