The thing about carrot cakes is that they normally turn out pretty well even for someone who doesn't bake.
It's probably the carrot's work.
I personally prefer an Oil cake to a butter one. Firstly because it's less harmful to the hips and secondly, they stay soft even when it has been in the fridge.
There's one, and only one Carrot cake recipe that I stay loyal to. For this large cake, I doubled this recipe:
3 eggs
3/4 cup brown sugar
1 cup oil
2 1/2 cups grated carrot
1 cup walnut meal (or any other nut meal)
1/4 cupSultanas
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
a pinch of Nutmeg
Combine the eggs, sugar and oil.
Add in the carrots, raisins and sift in the flour, baking soda, cinnamon and nutmeg
Mix everything together.
Pour into a loaf tin and bake in a 180C oven for 45 minutes.
For a healthier variation,
1. replace 1 cup of all-purpose flour with Wholemeal flour
2. add 1/4 cup of linseeds to the batter for a slight bite
3. Use light Olive oil
This is a picture of it. Well it looks pretty much the same.
I personally prefer an Oil cake to a butter one. Firstly because it's less harmful to the hips and secondly, they stay soft even when it has been in the fridge.
There's one, and only one Carrot cake recipe that I stay loyal to. For this large cake, I doubled this recipe:
3 eggs
3/4 cup brown sugar
1 cup oil
2 1/2 cups grated carrot
1 cup walnut meal (or any other nut meal)
1/4 cupSultanas
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
a pinch of Nutmeg
Combine the eggs, sugar and oil.
Add in the carrots, raisins and sift in the flour, baking soda, cinnamon and nutmeg
Mix everything together.
Pour into a loaf tin and bake in a 180C oven for 45 minutes.
For a healthier variation,
1. replace 1 cup of all-purpose flour with Wholemeal flour
2. add 1/4 cup of linseeds to the batter for a slight bite
3. Use light Olive oil
This is a picture of it. Well it looks pretty much the same.
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