May

06

Carrot Cake

Filed Under (Bakery) by Laura on 06-05-2008

Tagged Under : ,

carrot-cake
The first time I ate this delicious cake was at my friend Kim’s house. I had a little trouble believing a cake with carrot in it could taste so good :) . Anyway, I’m wiser now and Kim’s mom was sweet enough to share this recipe. The best thing about it is that it uses sunflower oil rather than butter, which makes it a lot healthier and makes you less guilty about eating cake. Happy Baking!

Ingredients
  • 3 cups finely grated Carrots
  • 2 cups Whole Wheat flour
  • 1½ cups Sugar
  • 1 cup Sunflower or Olive Oil
  • ½ cup Milk
  • 4 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 cup Cashewnuts and Walnuts
  • 1 tsp Spice Powder - optional
  • 1 tsp Vanilla Essence

    carrot-cake

    Method
    1. Preheat oven to 180° C
    2. Blend the oil and sugar in a deep dish.
    3. Add eggs one at a time, mixing well after each addition.
    4. Sieve all the dry ingredients; add to the oil and sugar mixture little at a time, blending well after each addition.
    5. Gently fold in the grated carrot and nuts with a wooden spoon.
    6. Add the vanilla essence.
    7. Transfer the mixture to a greased and floured 9-inch cake tin. Bake for 45-50 minutes or until a toothpick inserted into center of the cake comes out clean.
    8. Once the cake has cooled, sprinkle the top of the cake with caster sugar.
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