Carrot Cake
Moist, delicious cake made with carrots, dates, walnuts and cinnamon. Perfect with black coffee.
Equipment
- Mixing bowl
- Whisk
- Spatula
- Baking Mould
- Oven
Ingredients
- 4 Medium-Sized Eggs
- 200 gm Brown Sugar
- 220 gm Softened Butter
- 300 gm Refined Flour
- 1 Pinch Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 220 gm Carrots; washed, peeled and grated
- 100 gm Walnuts; toasted, cooled and chopped
- 200 gm Dates; chopped
- 1 tsp Cinnamon Powder
- 5-6 Drops Bitter Almond Essence (Optional)
Instructions
- Turn on the oven at 180 deg C and let it preheat for 10 minutes.
- In a large mixing bowl, whisk together (using an electric mixture), eggs and sugar untill the sugar melts and the mixture becomes light and frothy.
- Then, add butter and whisk them in.
- Combine the dry ingredients, i,e. Flour, Baking Powder, Baking Soda, Salt and cinnamon powder. Pass them through a sieve and add them to the whisked mixture.
- With a silicon spatula, gently mix till all the ingredients are combined well.
- Add walnuts, dates, essence and carrots. Mix everything.
- Transfer this mixture to a greased baking mould. Fill it to only half its height, leaving enough scope for the cake to rise.
- Tap and level the batter.
- Bake at 180 degrees C for about 50 minutes or until a toothpick, when inserted, comes out clean.
- Remove from the oven and let it cool. After about 30 minutes, remove it from the mould. Slice and serve.