The Carrot is an underestimated vegetable. Not only is it packed with cell building and age defying nutrients, but its also a great way to boost up your palate through various means. The Carrot can be juiced to make a delicious drink, cooked in stews, used as crudites, blanched in vegetable meals, and used to make mouthwatering desserts. Today we give you one of the dessert recipes in the form of a cake. Check it out below.
Preparation time: 25m
Cooking time: 50m
For 1 person
- 10 ounce(s) all purpose flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 2 teaspoon(s) cinnamon powder
- 3 medium eggs
- 10 ounce(s) sugar
- 1 tablespoon(s) vanilla essence
- 1 3/4 cup(s) Vegetable Oil
- 8 ounce(s) carrot, peeled
- 4 ounce(s) nuts, crushed
- 4 ounce(s) raisins, soaked
Carrot Cake Directions
Pre-heat oven to 180°C/350°F; grease and line a 10 inch cake pan.
Sift together the dry ingredients and set aside.
Using an electric mixer, beat eggs until blended. Gradually add sugar and cream until light and fluffy.
Add vanilla, Vegetable Oil and shredded carrot, beat to incorporate.
Divide the dry ingredients into three, folding in each portion of dry ingredient well with the carrot mixture, before adding the other portion.
Add nuts and raisins and incorporate thoroughly.
Scrape the batter into the prepared pan and bake until the cake springs back when touched lightly (for approximately 45 minutes).
Remove from oven and allow to cool on a cooling rack.
What do you think about this recipe, have you ever tried it before? Hail us up in the comments below.
via Grace Foods
image via bakesntreats