Urban Garden Recipe For Chocolate Chip Carrot Cake

Posted on 10/31/2011 by The Bridge

The runner-up to our Urban Farm recipe contest is Janet Simmons! As judged by Chef Shimbo, an expert in Asian and many other cuisines, who has authored The Japanese Kitchen and The Sushi Experience, below is her fantastic cake recipe with ingredients that can be found in our own Bridge Urban Farms.

Chocolate Chip Carrot Cake

  • 2 cp  flour
  • 2 tsp.  Baking soda
  • 1/3  cp  brown sugar -  I use raw sugar
  • 1/2  tsp.  Allspice /or cinnamon
  • 1/4 cp of bran flakes
  • 1/4 cp of raisins
  • 1/4 cp of chocolate chips
  • 1/4  cp  orange juice
  • 1/3 cp of oil - I prefer mazola corn oil
  • 3 whole eggs  - mix with the orange juice & oil.  

The oven should be between 325 degrees & 350 degrees. As the baker you should know your oven. If your oven has the tendency to over heat you should bake this cake at a 325 & watch it carefully. The cake will bake within 35-45 mins. If you want a crispy edged cake then bake in an aluminum pan.
1. Mix all dry products together, sugar, flour, baking soda, cinnamon, nutmeg
2. With a mixer, mix eggs oil, juice until it is mixed well
3. Mix together dry & wet ingredients, mix well
4.  add in the raisin, chips into the batter
5.  Use a cake pan no larger than a 9". Oil and flour the pan
     put the batter in -  heat the oven for 5 min. before putting cake in
     Bake at 325 degree -  bake for 40-45 mins. Let cool!! 

For a  real treat add some delicious ice-cream  on the top grab a spoon!!!
Put on go tv show, ignore the phone and indulge yourself to sheer bliss!!!
Bone petit !!!!! YUM!!! 

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