Carrot Cake

Image Credit : https://highdesertvapes.com/products/

Ingredients

•  3 eggs
•  3/4 cup buttermilk
•  3/4 cup vegetable oil
•  1 1/2 cups white sugar
•  2 teaspoons vanilla extract
•  2 teaspoons ground cinnamon
•  1/4 teaspoon salt
•  2 cups all-purpose flour
•  2 teaspoons baking soda
•  2 cups shredded carrots
•  1 cup flaked coconut
•  1 cup chopped walnuts
•  1 (8 ounce) can crushed pineapple with juice
•  1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

Blueberry Cheesecake

Blueberry Cheesecake

Ingredients
300 gms mascarpone
250 gms whipped cream 
70 gms butter  
1 pkt marie gold biscuit
10 gms Gelatin
150 gms blueberry sauce 
35 gms castor sugar

Method

1. Add 10 ml water in gelatin, put on double boiler.
2. Crush biscuit, mix with butter, set it in the base of the ring mould. Bake at 150°C for 15 minutes. Remove from oven, keep it aside to cool down.
3. Whisk cream properly, add melted gelatin, add this mixture to mascarpone cheese at room temperature.
4. Pour the half mixture in the mould over biscuit crust. Spread 50 gms blueberry sauceon it and add the rest of the mixture. Refrigerate for one and a half hour to set. Spread remaining blueberry sauce on top.
5. Cut into desired portion size. Serve cold.