Carrot Cake and Suplada Coffee

December 2, 2004

Yesterday (tuesday) was a long working and tiring day. Aside from my usual paperworks, house chores, cleaning my kiddies (pets’ houses,) doing the grocery, I also had to whip up something fast for a lone visitor last night. The guy’s nice and would always bring me flowers when he’d come over..that’s a bonus point for him. I decided to make us a carrot cake.

Carrot cake:
- 4 cups flour
- 2 cups white sugar
- 6 eggs
- 1 1/2 cups brown sugar
- 1 tbs cinnamon powder
- crushed hazel nuts
- crushed pineapple
- raisins
- half a cup oil/half a cup melted butter
- 3 to 4 cups grated carrot
- dash of liquour (I used Grand Manier)

- pre heated oven 350FI like my carrot long grated , a good baker will advice you to use a box grater to process the carrots, because using a food processor would rob you it’s real taste…please check out Ms. Baby Rambutan’s page, where you can find the proper procedure for making your carrot cake more tastier…mine is …well, just mine ( that’s one way of saying that I suck in giving procedures..thanks ms. rambutan *wink* )

handy machine when I’m in a haste

first, mix all the dry ingredients in a deep mixing bowl

add carrot, crushed pineapple, raisins and crushed hazel nuts

Place in the oven, 350 F

finished product at the bottom.

For dinner I just made us Spaghetti with Meatballs

and home made knoflook brood (garlic toasts)

It’ll scare Dracula off, I swear

and after dinner I decided to make my calorie-poor-coffee pour half a shot ( or a shot) of liquor ( I used Amaretto)

then add black hot coffee

then quickly add whipped creme ( I mean YOU whip it and not use the canned ones, foam doesn’t last long and less tasty) and cinnamon sugar…normally I would grate white chocolate on top of this but I ran out it last night