Wholesome Carrot Cake
Retail

Long story short I bought my younger brother a slice of carrot cake from one of the local cafe’s I love because of their variety of deserts and after he ate it like there was no tomorrow he says, “that cake was amazing”. To me, that sounds like a challenge and it was of course accepted !

I love this recipe because it uses oil instead of butter. The moisture of the cake you get when you use oil is just so different. Also, it’s a very easy cake to bake because you literally just keep tossing stuff in and mixing until it goes in the oven.

The trick however, is to ensure you prepare the ingredients before you start mixing like the carrots and nuts etc.

I also prefer adding a dash of mixed spice to a recipe that uses only one particular spice because it just helps amp up the flavor and allows the flavor of the spice to come through a little more.

RECIPE

4 eggs

1 1/4 cups of vegetable oil

1 1/2 cups of castor sugar

1/2 cup of brown sugar

1 tsp vanilla extract

2 cups of flour

1 tsp baking/bicarbonate soda

2 tsp baking powder

2 tsp ground cinnamon

1 tsp mixed spice

2 cups grated carrots

1 cup grated apple

1 cup chopped pecans

Handful of raisins (optional)

EQUIPMENT

9″ bundt baking tin

Electric mixer

Two mixing bowls

Wooden spoon

Grater

METHOD

1. Grease your cake tin with some oil and dust with flour until all sides are covered completely. Heat oven to 180 degrees Celsius.

2. Grate carrots and apples and set aside. Drizzle a bit of lemon juice over the apples to stop them from changing color from oxidizing.

3. Roughly chop your pecans and set aside.

4. In a mixing bowl sift all the dry ingredients together and set aside.

5. In a seperate bowl with your electric mixer whip the eggs, oil and sugar until thick and creamy.

6. Add your carrots, Apple, nuts, raisins and vanilla to the egg mixture and mix until well combined.

7. Fold in your dry ingredients to the wet ingredients until it forms a smooth batter.

8. Add your batter to the baking tray and bake for 30 – 45 minutes or until golden brown and remove from the oven.

9. If you would like to dress the cake, make a cream cheese drizzle with 1 tbsp cream cheese, a dash of cream and condensed milk. Enough to make it a runny consistency. Garnish with shredded carrots and roughly chopped pecans.

10. You know what to do, enjoy !!

*The reason we use baking soda on cakes that have fresh ingredients in them is because soda acts as a preservative and so helps keep the cake a little fresher for longer.

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