Carrot Cake

Recently I have become the designated baker of cakes for a few functions. I thank God. So far I’ve baked cakes for a bridal shower and around 3 birthdays and thanks to some whipping cream and strawberries I’ve been able to pull the whole look together. Now the thing with my cakes is that I have only been making chocolate banana cakes. So recently my friend Nzilani asked for a carrot cake, new challenge? Why not.

I had only eaten a carrot cake once before and it’s my brother who had baked it. I decided to first bake one and see how it turns out before I can make for one dear Nzilani. After a few searches on google I felt confident enough to embark on this new baking adventure. Whoop! Whoop!

Ingredients

2 cups all purpose flour

1 cup sugar

1 tbsp ground cinnamon

1 tbsp ground nutmeg

1 tbsp baking soda

2/3 cup vegetable oil

4 eggs

1 tbsp vanilla essence

3 cups finely grated carrots

2/3 crushed pineapple (juice drained)

1/2 cup sultanas/ raisins

As usual start by pre heating your oven at 350º F

Then grease and lightly dust your baking tin. I also put some piece of parchment paper.

the tin

This cake is pretty simple to make, the only tasking part being the part you grate the carrots and crush the pineapples.

Start by putting the flour,sugar,cinnamon,nutmeg and baking soda in a mixing bowl.

flour,sugar,cinnamon,nutmeg and baking soda

Mix all the dry ingredients then add the vegetable oil.

Oily..

Add the eggs and vanilla essence next.

egg-citing

The finely grated carrots.

too bright… blame it on the flash

I bet you can buy a can of crushed pineapple from the supermarket but if you wanna be frugal like me, just get around 2 pineapple slices, chop them finely then crush whilst passing through a strainer. Set aside the juice for a relaxing drink after the rigorous baking.

Anyway back to the cake, before that, I wanna thank hubby, he did the grating of the carrots and crushing of the pineapples all the while acting as the photographer. Thanks hun.

After mixing in the wet ingredients i.e oil and eggs into the dry ingredient mixture the batter will look a  bit thick. You will be tempted to add some water but do what I did and resist the urge, I’ll tell you the reason later.

Finally add in the carrots, sultanas and pineapples.

almost there 🙂

After mixing them in I realised that the batter become light, must be the moisture from the carrots and the pineapples. So need to add any more water.

Pour the batter onto your prepared baking tin.

the batter

Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.

Carrot cake

Verdict:

Moist and tasty. I was very proud of the results. I’m definitely trying this again and again. Next I think I’ll make carrot cupcakes.

I’m yet to bake one for Nzilani since currently she’s not into sugar.

Advertisements

3 thoughts on “Carrot Cake”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s