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Carrot Cakes With Custard Sauce's picture
  Hot water 1⁄4 Cup (4 tbs)
  Granola 1⁄3 Cup (5.33 tbs)
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Salt 1 Dash
  Egg 1 , beaten
  Coarsely shredded carrot 1⁄3 Cup (5.33 tbs)
  Cooking oil 2 Tablespoon
  Shredded orange peel 1⁄2 Teaspoon
  Granola 3 Tablespoon, crumbled
  Orange custard sauce 1 Cup (16 tbs) (1 Recipe)

Microwave directions: Pour hot water over the 1/3 cup granola; set aside.
In a mixing bowl stir together the flour, sugar, baking powder, and salt.
Make a well in the center of dry ingredients.
Stir egg, carrot, oil, and 1/2 tea spoon orange peel into the moistened granola; add to the dry ingredients, stirring just till moistened (batter should be lumpy).
Spoon the batter into five lightly greased 6 ounce custard cups.
Top each with some of the crumbled granola.
Arrange the custard cups in a circle in the microwave oven.
Micro cook, uncovered, on 100% power (HIGH) for 2 to 2 1/2 minutes or till a wooden toothpick inserted near the center comes out clean.
Let cakes cool in cups for 3 to 4 minutes.
Transfer cakes to a wire rack.
Meanwhile, prepare Orange Custard Sauce.
Spoon sauce into dishes.
Place one warm cake in each dish; spoon additional sauce over cakes.
Garnish with orange peel, if desired.

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