colloq. Said especially of a food: so tasty, delicious, etc that one wants to keep eating more of it.
When you mention "carrot cake" to Singaporeans, they will immediately think that you are referring to the fried savoury dish made of radish and eggs. So you can imagine my surprise when I discovered that there is a "sweet" version of carrot cake. My first encounter with this version was during my first visit to Australia more than a decade ago. It was love at first bite - so moist and not overly sweet.
I had a great handwritten recipe from a friend's mom, but in my many moves to different countries I've lost it. I've also lost touch with that friend, so there is no way I can recover that recipe. There are lots of carrot cake recipes out there but I find them too "heavy". Even carrot cakes at cafes tend to be too oily for my taste. When I saw Freya's recipe for a low fat carrot cake, I had to make it right away. You can probably tell by now that I have problems following instructions, so of course I adapted the recipe. I wanted to try something a bit different so I used dates instead of sultanas, reduced the amount of oil, added walnuts and orange zest and used brown sugar in place of muscovado sugar.
Carrot and Date Cake
1/2 cup (125ml) vegetable oil
150g soft brown sugar
3 large eggs
150g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grounded nutmeg
250g carrots (unpeeled weight), topped, tailed and grated
100g dried dates, roughly chopped
25g walnuts, roughly chopped
grated zest of 1 orange
2 - Whisk together the sugar and oil and well mixed. Add the eggs, one at a time, whisking well.