Tuesday, February 9, 2010

Carrot Cake

Carrots are in season, and what other time would be best to make a carrot cake? I love carrots ans like to have carrots daily when they are in season. But monotony bores me to death, so I love using my favorite things in a variety of dishes.


This is a light and soft cake that can accompany anyone in a beautiful winter evening after a tiring day at work. This recipe specially goes to those who find it hard to feed carrots to their family. Not very sweet, it stands on the healthier side with  a sprinkling of optional nuts.



2 eggs
3/4 cup sugar
1/2 cup oil
1 1/2 cups grated carrots
2 tbsp orange jiuce/milk
1/2 cup walnuts, roasted (optional)
1 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinammon powder
1/4 tsp nutmeg

Preheat oven to 350 degrees. 

In a bowl beat eggs and sugar until light and creamy. Beat in oil. Add carrots, orange juice and walnuts. Mix with a spatula until combined. 

In another bowl, mix the dry ingredients together. Add to carrot mixture and mix to combine. Bake for 20 - 25 minutes. 

The cake can be served on its own .Since a less than usual amount of sugar is used, it can be dusted with icing sugar for people who love their cakes to be on the sweeter side.

Happy Baking!!!

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