Carrot cake

Carrot Cake.

For those of you who have tried my moist rich carrot cake, here is the secret:

For a richer flavour you can substitute oil with butter.

For a healthier option substitute refined flour with whole wheat flour.

So here are the ingredients for my Carrot Cake:

2                  Eggs
1 cups          Sugar
Veg oil/.       3/4 cup
Butter
Milk.           to lighten the batter (sometimes you might not need to add this)
Flour.           1 cup
BSoda         1 tsp (baking soda or soda bicarbonate)
Salt              a pinch
Nutmeg        1/4 tsp
Cinnamon    1 tsp
Dry ginger   1 tsp

Grated carrots   2 cups  
walnuts             1/2 cup



Now, in another large bowl mix in the soft butter / veg oil (any oil which will not alter the taste -not coconut or olive)  with sugar and whisk it really well. Add in the eggs. here is a tip = always break open each egg in another small bowl and then pour it into the batter, you wouldn't want to throw all your precious mix because of one bad egg would you?😨  

After everything is mixed, add the dry ingredients the flour, baking soda, nutmeg, cinnamon, and dry ginger and just mix till it is nicely incorporated. Now, add the grated carrots and half of the walnuts. Pour this batter into a bunt pan or any loaf pan and sprinkle in the rest of the walnuts. 

Bake at 160 degrees for 25 to 40 minutes. Check after 20 minutes and if it still moist leave it for another 5-10 minutes. Whole wheat will definitely take a longer time to bake so do bear that in mind.

You can add more dry fruits like almonds, raisins, dates.

when you have taken your cake pan out of the oven sprinkle in some cinnamon sugar (1tsp sugar + 5 tsp of fine sugar)  over the warm cake. wait for it to cool before cutting.

Enjoy this cake with a warm cup of tea..I can guarantee you..it will be the best you've ever tasted.