WITH CARROT CAKE, YOU TASTE GOODNESS

What do you need?

Lots of carrots

4 Eggs

2 ½ cups of flour

1 cup granulated sugar

2 teaspoons baking soda

½ teaspoon salt

1 ½ ground cinnamon

1 teaspoon vanilla extract

250g butter (optional)

 

How do we make this?

  • Whisk dry ingredients (flour, sugar and baking powder or soda) together in one bowl until they are well blended.
  • Then, whisk all the wet ingredients (vegetable oil, butter, vanilla extract) together in another bowl.
  • Blend 3 cups of shredded carrots and eggs in a blender
  • Mix all dry, blended and wet ingredients together in a separate bowl
  • Mix all evenly with a mixer or spatula till moderately smooth
  • Then add grease to the baking bowl using a small quantity of butter

Pour the batter

  • Tap the baking bowl on a flat surface till batter looks even
  • When baking the cake, divide the batter between two buttered and floured cake pans and bake until done.
  • Put pan in the oven for 35 to 40 minutes
  • Bake until the tops of the cake layers are springy when touched
  • To check if cake is baked, insert toothpick into the centre of the cake and ensure it comes out clean.
  • Remove baking pan from the oven and empty the cake into a flat surface or parchment paper
  • Cool cake in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

 

NOTE : You can use cream cheese, powdered sugar or heavy cream as frosting.

 

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