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Ingredient
Carrot cake
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Chef :
Bianca MwaleCarrot cake
I bake cakes for a living but only a few times do customers order carrot cake as they can't get over the taste of raw carrots. I often have to explain that carrots can be both sweet and savoury owing to their unique flavour profile. And if you take them in the form of carrot cake, you escape the slime, crunch, and scent that most people dread.
Ingredient
1/2 cup
brown sugar (or more)
1/4 tsp
baking soda
1 tsp
powdered cinnamon
1 tsp
mixed spice
1/2 tsp
powdered ginger
2 cups
selfrising flour
2 3/4 cups
grated carrots
1 cup
raisins
2/3 cup
vegetable oil
Cooking instructions
* Step 1
Preheat oven to 180°C and line/grease an 8'' round pan
* Step 2
Sift together flour, soda and spices. Stir in the carrots and raisins (this coats them with flour so that they don't sink to the bottom of the pan)
* Step 3
Whisk together eggs, cooking oil and sugar before stiring into the dry mixture. P.S.- whisk until all the sugar is dissolved and the mixture incorporates
* Step 4
Pour into pan and bake for 40 minutes or until a skewer comes out clean
* Step 5
Allow to cool on a rack for 10minutes then wrap in cling firm while still warm to ensure your cake stays moist
Note: if there is a photo you can click to enlarge it
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