Tuesday, December 30, 2014

CARROT CAKE

Carrot cake is a low-fat moist cake and the touch of cinnamon powder and the addition of carrots into a plain butter cake completely transforms its taste into an exciting and new flavor.


  

Preheat Time:  10-15 minutes
Baking Time:  60 minutes
Baking Temperature:  gas 4/180c/fan160c

INGREDIENTS:

  1. Self-raising flour: 300g 
  2. Oil:  250ml
  3. Eggs:  4
  4. Brown sugar: 200g
  5. Baking powder:  1/2 teaspoon
  6. carrots (grated):  250g
  7. Walnuts (coarsely crushed):  150g
  8. Raisins:  150g
  9. Cinnamon powder:  1 teaspoon
  10. Orange or Vanilla essence:  1 teaspoon


DIRECTIONS:

  1. Line the pan with parchment paper and grease it.
  2. Preheat the oven to gas mark 4/180c/fan160c.
  3. Mix with beater oil, eggs, and sugar.
  4. Sift together self-raising flour, cinnamon powder and baking powder into a bowl.
  5. Add flour with spatula into egg mixture.
  6. Lightly mix walnuts, grated carrots and raisins into butter mixture.
  7. Pour the mixture into prepared tin and bake for 60 minutes or until a skewer inserted into the middle comes out clean.
  8. Remove the cake from oven and set aside to cool for 10-15 minutes.
  9. Remove the cake from tin and carefully remove the parchment paper and set aside on cooling rack for another 10 minutes.