Carrot Cake
This is one of the simplest, tastiest spiced cake I’ve ever made. I received this recipe from a good friend of mine, Elie, who did some experimenting until this recipe became perfect (and she has very high standards when it comes to her cooking and baking).
This is the first cake I’ve ever made on my own. I know it’s far from being complicated, but somehow I managed to mess it up the first time… In my defense I must say I was baking it in a new apartment and new oven. I overbaked and yet, it remained very liquidy… I was so disappointed, but Elie was such a sweetheart and helped with fixing the damage.
Since this unsuccessful experience I’ve baked this cake several more times, and everybody, including me, of course, were impressed by it.
You’ll need:
- 23cm springform tin
- 350g flour
- 180g white sugar
- 180g brown sugar
- 4 eggs
- 240g grated carrot
- 250ml canola oil
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground clover
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- Pinch of salt
- Optional: walnuts, roughly chopped
How to:
(1) Preheat the oven to 175c
(2) Mix well all ingredients in a bowl
(3) Pour the mixture into the tin
(4) Place the tin in the oven and bake for 40-50 minutes
Serving: cream cheese frosting. Apply after the cake had cooled down.
Tags: carrot cake, cinnamon, spiced cake