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Archive for September 20th, 2013


I am practicing  my macro shots on the recipes/experiments I am doing in the kitchen but they don’t always come out well.  I guess, I need more practice, I tried them with a minimum of light and with flash at different angles.  Anyway, here’s another recipe that you might want to try. Would you believe, it was my first time to bake carrot squares and surprisingly, it was really yummy and  moist.  And you won’t need to put any frosting  because it’s just perfect as it is.

carrot squares

You would need:

1/2 cup low-fat milk

1 1/2 cups all-purpose flour

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1 cup vegetable oil

1 1/2 cups  brown sugar (you can always reduce the amount to suit your taste)

3 eggs

1/2 cup chopped walnut (optional)

1/2 cup  crushed pineapple , drained (I used a 227 gram can)

1/2 cup raisins

1 cup finely shredded carrots (I added  a half cup more)

Here’s how:

Preheat oven to 350°F.

Grease and flour an eight-inch square pan.

In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt then mix well.

In a separate bowl, whisk together oil, milk, brown sugar and eggs. Pour into flour mixture and stir well.

Stir in walnuts, pineapple, raisins and carrots.

Pour in prepared pan and bake for an hour or until lightly browned.

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