Hi, people. It’s carrot season so carrots are cheap and readily available. You should make the most of it by cooking different meals with it. That way, when it’s off season and expensive and you can’t buy as much as you want to, you’ll console yourself with the fact that you ate it as much as you wanted to when it was in season. Today, I’ll be sharing the recipe for carrot cake with you. Carrot cakes are usually moist, yummy and easy to make. If you’re tired of the usual chocolate and strawberry cakes, you can whip up this scrumptious delight for your birthday, baby or bridal shower.
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Ingredients for carrot cake
6 large carrots
3 cups of all purpose flour
1 cup of granulated sugar
1 cup of light brown sugar
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
A teaspoon of ground ginger
A pinch of salt (or to taste)
1 cup of vegetable oil
1 teaspoon of vanilla extract
2 teaspoons of baking soda
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How to prepare
Grate the carrots. Please note that pre-packaged, store sold carrots won’t give you the moistness you desire. So, buy fresh carrots and do the job yourself.
When you’re done grating, wash and dry two eight inch cake pans. Grease the pans lightly and dust them with all purpose flour. Line the bottom of both pans with parchment paper. Set aside for later use.
Preheat the oven to about 350F. Whisk the eggs, brown sugar, granulated sugar, vegetable oil and vanilla extract together in a large bowl until they are well combined. Ensure the mixture is free of brown sugar lumps.
In another large bowl, combine the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Pour the wet ingredients into the dry ingredients. Use a wooden spoon to fold the ingredients together until you have a well combined batter. Fold the grated carrots into the batter.
Pour the batter evenly into the cake pans. Put the pans into the oven and bake for about 40 minutes.
Bring the pans out and insert a tooth pick at the centre of each one. If it comes out clean then the cakes are ready. If not, put them back into the oven until they are fully baked.
Bring the cakes out and allow them to cool. Serve with cold drink or tea.
Sally’s Baking Addiction
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