How to make a Carrot Cake

Carrots are very good sources of Vitamin B6 and Vitamin K which helps in blood clotting and controls bleeding. Carrots are root vegetables that contain B-carotene, which is partly metabolized into Vitamin A providing more than 100% of the recommended daily value per 100g of carrot.

Carrots are 88% water, 4.7% sugar, 0.2% fat, 2.6% protein and 1% ash.

Carrots are used traditionally for cooking various cuisines, but can also be incorporated in baking. This inspired this recipe of mine and I hope you try it out and enjoy it as I did. Check out the recipe below.

CARROT CAKE RECIPE

Prep Time: 30mins Cook Time: 1hr 30mins Total Time: 2hrs

Ingredients

1 cup Butter (plus extra for greasing pan)
1 cup Granulated sugar
2 cups Flour
1 Egg
1/3 cup Full cream Milk
1teaspoon Strawberry flavour (optional)
1 teaspoon Vanilla essence
5 medium-sized Carrots (grated with the largest part of the grater)
1 tbsp Baking powder

*Ensure to alter measurements in this recipe to suit the size of baking pan to be used as in this recipe, a 6 by 4 inch pan was used

Procedure: Preheat the oven/pot (see previous post for directions on how to bake without an oven) to 180 degree Celsius. In a bowl, mix flour and all dry ingredients together and set aside. In a separate bowl beat butter, sugar and egg on high speed of an electric mixer for 5mins or until pale and creamy. Reduce the speed and add the flavour, vanilla essence and milk and mix thoroughly. On low speed, add the mixed dry ingredient in batches. Fold in the grated carrot and mix thoroughly until well incorporated. Prepare and line a 6 by 4 inch pan, pour in the batter and level it up properly. Put in the oven for 1hr 30mins and check for doneness with a skewer or toothpick( when it comes out clean, it means its cooked). Set on a cooling rack until cool.

Enjoy with a hot cup of Coffee or Tea.

I hope you enjoy reading this post and found it helpful! Drop your comments below

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