Yet another carrot cake recipe

The way I have been baking carrot cakes, it really looks like I have become obsessed with them. Here is a variation I tried in a bid to make it more healthy. I used this carrot cake recipe I posted earlier and made some changes to it. I added grated zest of orange and a 1/4 cup of orange juice. Instead of the 3/4 cup of oil, I used only 1/2 cup oil and use 1/4 cup apple sauce. I also added the raisins. I did not have ready apple sauce with me so I made my own taking some tips from the Net.

Carrot cake with less oil and apple sauce

Ingredients:

1 cup all-purpose flour/maida

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons ground cinnamon

2 eggs

1/2 cup oil

1/4 cup apple sauce

3/4 cup sugar

1 1/2 cups grated carrots

1/2 cup chopped walnuts

1/2 cup raisins, cut in halves

2 tbspns grated ginger

Grated zest of 2 oranges (about 2 tbspns) 

1/4 cup orange juice

Healthy carrot cake with less oil

Method:

• Preheat oven to 160 degrees C.
• Grease and flour a 9 inch round pan.
• Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, apple sauce and eggs.
• Beat in flour mixture.
• Stir in shredded carrots, grated ginger, grated orange zest, orange juice, raisins and chopped nuts.
• Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
•  Allow to cool.
• Slice and serve.

Another moist carrot cake recipe

I have been pretty happy with the moist carrot cake recipe I shared with you earlier and having enjoyed sweet success, I have been trying variations of the same. Here is another carrot cake recipe that you can try out. It worked well for me. I used the round 9" cake tin once and it got done in 40 minutes. You may have to try and see what works for your oven and it can vary slightly. I always liked the bar cakes and so I recently bought a loaf tin and inaugurated it by making this carrot cake. I like the big thick slices that you can cut out from a loaf so have been pretty pleased with the result :) The original carrot cake recipe called for 1 cup of sugar but I thought it worked well with 3/4 cup. Just cutting down on the calories and keeping it healthy... ;)

Moist carrot cake recipe

Ingredients:

1 cup all-purpose flour/maida

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons ground cinnamon

2 eggs

3/4 cup oil

3/4 cup sugar

1 1/2 cups grated carrots

1/2 cup chopped walnuts

2 tbspns grated ginger

Ingredients for ginger carrot cake

Method:

• Preheat oven to 160 degrees C.
• Grease and flour a 9 inch round pan.
• Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs.
• Beat in flour mixture.
• Stir in shredded carrots, grated ginger and chopped nuts.
• Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
•  Allow to cool.
• Slice and serve.

Moist Carrot cake with ginger recipe

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.