Simple Fried Carrot Cake Recipes
SAM'S FAMOUS CARROT CAKE
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
Provided by Brian D'Amico
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
FRIED CARROT CAKE RECIPE BY TASTY
If you thought Singapore's Carrot Cake dish was a twist on the classic dessert - think again.
Provided by VisitSingapore
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Add daikon to a pot of boiling water and cook for five minutes until translucent. Drain then set aside.
- In a mixing bowl, add rice flour, tapioca flour, and chicken stock. Mix until fully combined then add the daikon.
- Place a wok on medium heat, then add 1 tbsp of cooking oil. Once it heats up add 1 tbsp of garlic and fry for 1 minute before adding in the daikon mixture. Stir constantly until the mixture thickens up. This will happen rapidly so be careful not to take it too far or it will dry out. The mixture should look like a thick cake batter.
- Pour the daikon mix into a round cake pan, then place inside a steaming pot and steam for one hour.
- Once the cake has become a solid mass, remove from the steamer and allow to cool. Then refrigerate for three hours or overnight.
- Remove the cake from the fridge and set on a chopping board then slice into small rectangular cubes.
- Add 2 tbsp of cooking oil to a wok and place on high heat, then once the oil starts to smoke add the cubes of cake and fry, stirring occasionally until every side has browned.
- Lower the heat to medium, then add garlic, pickled radish (chai poh), light soy sauce, and fish sauce. Stir for a minute until each cube is coated in sauce, then add eggs and allow it to set for a moment. Break up the eggs partially once they are cooked then flip onto a plate.
- Garnish with sliced spring onion, and chilli paste.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 38 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams
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