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

Ingredients:
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

Method:

• 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.