Carrot Cake Recipe/soft & moist -- Cooking A Dream


 You like carrot or not you will like this carrot cake.It's soft and moist, you don't really taste carrot in it.Orange flavour goes very well with it, this is how I like my carrot cake but you can use vanilla, cinnamon, almond if you like.


Ingredients:
250g all purpose flour (1 3/4cups-pressed)
350g finely grated carrot(2 cups -pressed)
200g sugar(1 cup)
4 eggs
11/2 tsp baking powder
1tsp baking soda
1/2 tsp salt
180ml oil(3/4 cup)
1tbsp orange juice (you can use 1-2tsp vanilla, cinnamon, almond extract instead)
3tbsp orange zest
2tbsp raisin

pan size: 20cm x 6cm (8" x 2")
baking time: 170°C(340°F)  for 90mins(10mins more or less)

Method:
  1. coarsely grate carrot in a food possessor 
  2. sift flour baking powder and baking soda together
  3. in a big bowl beat egg sugar salt orange juice and zest until pale
  4. add oil slowly and beat
  5. gently fold in flour add 
  6. mix carrot
  7. pour the batter in a parchment paper lined baking pan
  8. sprinkle raisin on top then bake


Notes:
1.Do not over mix the batter
2.keep an eye during baking. if you see the top is burning, place an aluminium foil on top as soon as you get a nice brown colour.
3. baking time could be more or less 10- 15 mins. insert a toothpick in the middle of the cake to check. if it comes out clean it's done. If batter sticks on it bake few more minutes.
                                                --------------------------------------------------------

Comments

  1. Wat happens if u over mix the batter

    ReplyDelete
    Replies
    1. When you overmix, the gluten in the flour releases too fast and the cake may become dense.

      Delete
  2. It turned out amazing... used less oil, was superb. Will be baking again for my friends and family... Thank you !!

    ReplyDelete
  3. Can this done in a microwave (convection mode)? If so what should be the temperature and baking time for half the ingredients. Also is the orange juice used only for flavour or it has some other impact on the baking process.

    ReplyDelete
    Replies
    1. Hello there! I always bake cakes in the convection mode. Its works the same as an oven. The temprsture will be the same, but the timing will be reduced... First bake it for 50 min,then check . If it's not dine yet,then increse the time by 10min until its fully done .

      Delete
    2. Also,orange juice was for flavour as well as to hide the smell of eggs. I didn't put orange juice,instead i added vanilla extract. And sorry for the typos :)

      Delete
  4. may i use walnut instead of raisin?. how much need to?

    ReplyDelete
  5. How long can I preserve the cake and should it be in the fridge or freezer

    ReplyDelete
  6. can use butter instead of oil?

    ReplyDelete

Post a Comment