Despite baking regularly for around 4 years now, I have yet to make a good carrot cake. I tried quite a few recipes but with mediocre results. Then two things happened – one, I got this amazing recipe and secondly I got those lovely long and thin red carrots for the first time in Bangalore. Usually we get the small and thick orange ones which are great for adding in salads and mixed veggies but fall short when it comes to the dessert  department. This is also the reason I have never made the amazing gajar ka halwa as yet.

Anyways, back to the carrot cake. This one turns out so soft, so moist and so flavorful. It has the perfect sweet taste without being too overpowering and it lets the carrot shine through and through. The daughter loves it, the husband loves it and I am simply drooling. I made it yesterday and it is already finished. Yes, I am gaining weight this week so that I can make the traditional weight loss resolution for the new year. So here goes –

Recipe from here

Makes one 10″ cake

WHAT WE NEED

Sunflower / rice bran oil               3/4 cup

Granulated sugar                             1 cup

Eggs                                                      2

All purpose flour                              1 cup + 2 tbsp

Baking powder                                   1/2 tsp

Baking soda                                         1/2 tsp

Cinnamon powder                             1/2 tsp

Salt                                                          a pinch

Grated carrot                                        1 cup
WHAT TO DO

• Preheat the oven to 175C
• Grease a 10″ round pan and line with parchment paper
• In a large bowl, beat the oil and sugar together for 2 minutes with a hand mixer
• Add the eggs one by one. Ensure the first egg is fully combined with the oil mixture before adding the second one
• Stir the flour, baking powder, baking soda, cinnamon and salt in a separate bowl to mix
• Add the flour mixture into the oil mixture and beat them together
• Fold in the grated carrots to ensure they are fully combined into the cake batter
• Pour the batter into the pan
• Bake for 35-40 minutes or till the toothpick inserted comes out clean
• Remove from the oven and let cool in the pan for 10 minutes
• U mould the cake and cool completely on a wire rack
• Enjoy!

 

This is part of the Bake-a-thon 2016