Saturday, February 15, 2014

Moist Carrot Cake Recipe

Like I said earlier with a cake expert in-house in my big sister I normally never bake cakes. But then with the sweet success I enjoyed when I tried out the little cupcakes and the miniature bar cakes I have decided to get a bit adventurous. Do something perhaps that big sis hasn't tried in cake making. We had gone to my other sister's place a couple of weeks back; she was celebrating her birthday over lunch. An ex-student of hers came over with her fiance and a carrot cake that he had baked at his bakery. (Who says teaching doesn't pay??!! ;) Ha Ha! Just kidding!) She served the carrot cake but I wanted to savour it so I packed my bit and brought it home. I loved that carrot cake and so the hunt for the perfect carrot cake recipe began. It  had to be a moist carrot cake recipe but then my first attempt did pay off with big dividends. It was simply delicious, at least everyone said so. I took some to office and they just polished it off. I had told them it was an experiment but they just hushed me and said it was great. I was in seventh heaven! My mom had three bits and our cake expert couldn't keep her hands off it so I messaged my niece to come get the last piece before it vanished. Luckily she came in time! Now I already have an order for a carrot cake for next week!
How to make a moist carrot cake
175gms sugar
175ml oil (I used sunflower)
3 large eggs, lightly beaten
140gms grated carrots (3 medium-sized)
100gms raisins
grated zest of 2 oranges
175gms all-purpose flour
1.5 tspn baking powder
1 tspn bicarbonate of soda
½ tspn grated nutmeg (preferably freshly grated)
1 tspn ground cinnamon
Ingredients to make a moist carrot cake
  • Preheat the oven to 160C. Oil and line a 9” cake tin or any suitable tin you might have.
  • Put the sugar into a large mixing bowl, add the oil and the lightly beaten eggs.
  • Lightly mix with a wooden spoon.
  • Stir in the grated carrots, raisins and orange rind.
  • Mix the flour, baking powder, bicarbonate of soda and spices and add to the mixture in the bowl.
  • Lightly mix all the ingredients till it is all incorporated. The mixture will be quite soft and nearly runny.
  • Pour the mixture into the prepared tin and bake for 40- 45 minutes, till it feels firm and springy when you press it in the middle.
  • Cool in the tin for 5 minutes or so, then turn it out and cool on a wire rack. 

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We strive to bring you the best of Goan recipes handed down from our mothers and grandmothers whether it is Goan sweets recipes, Goan dessert recipes, the famous Goan xacuti recipe, the vindaloo recipe, the sorpotel recipe and so much more... Enjoy making the best of Goan dishes to tickle your palate and there are so many other favourite recipes you can use as well. So happy cooking and... bon appetit!!