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Many recipes demand a long list of ingredients and complex methods to achieve the perfect texture, but swapping eggs and butter for one ingredient can make the process almost effortless.
A recipe that has taken social media by storm uses condensed milk to reduce the cake down to just four key ingredients.
Initially shared on a budgeting group page on Facebook, the recipe is “quick and easy”, and “a good way to use up carrots in the fridge”, according to a blogger at Practical Parenting.
The sweetened milk is an excellent egg substitute and reduces the sugar needed to balance the sponge.
It is cheaper to make than most carrot cakes and leaves less room for error.
Method
A standard-sized loaf tin and a large mixing bowl are all you need to craft the cake.
Begin by preheating the oven to 180C, then grease and line the loaf tin with baking parchment to cover the base and sides.
Next, grate the carrots and place them in a clean tea towel, fold them over and lightly squeeze out the excess moisture.
Weigh out the flour, and condensed milk then add both to the mixing bowl along with the carrots.
Stir everything together to make a delicious cake batter, then stir in the nuts or sultanas if using. If you like both, add 50g of each to the cake batter.
Stir them through the mixture then pour everything into the lined loaf tin. Bake for 45 minutes at 180C until a skewer comes out clean.
After baking, take the tin out of the oven and let the cake cool down. If you’re making the cream cheese frosting, proceed to the next step.
With an electric mixer, whip the cream cheese until it’s smooth, then add the softened butter and beat for 30 seconds to a minute until it’s well mixed.
Next, add lemon juice and icing sugar, and keep mixing until everything is well combined. Once the cake has completely cooled down, spread the frosting on top.
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