Carrot Cakes With Custard Sauce
|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|
|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.