You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.
Ingredients:
250g all purpose flour (1¾ cups-pressed into the cup)
350g finely grated carrot(2 cups -pressed into the cup)
200g sugar(1 cup)
4 eggs
1½ tsp baking powder
1tsp baking soda
½ tsp salt
180ml oil(¾ cup)
1tbsp orange juice
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:
- coarsely grate carrot in a food possessor
- sift flour baking powder and baking soda together
- in a big bowl beat egg, sugar, salt, orange juice, and zest until pale
- add oil slowly and beat
- gently fold in flour add
- mix carrot
- pour the batter in a parchment paper-lined baking pan
- 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.
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Wat happens if u over mix the batter
ReplyDeleteWhen you overmix, the gluten in the flour releases too fast and the cake may become dense.
DeleteIt turned out amazing... used less oil, was superb. Will be baking again for my friends and family... Thank you !!
ReplyDeleteCan 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.
ReplyDeleteHello 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 .
DeleteAlso,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 :)
Deletemay i use walnut instead of raisin?. how much need to?
ReplyDeleteI baked with walnuts and raisins. They turned out amazing!
DeleteAlso tried replacing orange with lemon. Worked well too!
How long can I preserve the cake and should it be in the fridge or freezer
ReplyDeletecan use butter instead of oil?
ReplyDeleteoil is a substitute for butter so you can use butter
DeleteDoes this make 1kg or 1.5kg
ReplyDeleteWhat is the name of the food processor you have used here ?
ReplyDeleteThis comment has been removed by a blog administrator.
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ReplyDeleteTried this once and now I'm making it again. Too delicious. I replaced white flour with whole meal wheat flour and sugar with Stevia.
ReplyDeleteI just baked it now, it was amazing
ReplyDeleteWhat type of oil can be use in baking.or can i melt my butter instead of using oil. Thanks
ReplyDeleteyes you can use butter as it is a substitute for oil
DeleteCan I use plain flour instead of all purpose flour?
ReplyDeleteWhat's the subsititute for Orange Zest? Is it required to be added and can the cake be done without it.
ReplyDeleteYou don't need to add any orange juice or orange zest since it's only for flavour but a good substitute is vanilla extract
DeleteCan I substitite grated zucchini for 1 cup of carrot?
ReplyDeleteThank you for the recipt. Just want to check with u, I've been using the extratly ingredients that you subscribe n my bake cake came out the result the cake inside it's too moist n wet, can u let me know what's the reason thank you
ReplyDeleteI had the same problem too. Mine was too moist also. What could be the problem please. Thanks.
DeleteShape of the pan affects cooking time. The thinner the cake, the sooner it cooks. I poured my batter into 2 round pans and it took me 60 mins and they were pefectly delicious 2" thick cake layers.
DeleteShape of the pan affects cooking time. The thinner the cake, the sooner it cooks. I poured my batter into 2 round pans and it took me 60 mins and they were pefectly delicious 2" thick cake layers.
DeleteThank you your receipt good so delicios. hi from turkey
ReplyDeleteThanks a million love the recipe
ReplyDeleteTurned out great. I'll be making more
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ReplyDeleteDo we need to add carrot alongwith it's juice?
ReplyDeleteDo you need squeeze any juice from carrots
DeleteI did not add any essence or orange juice and zest in my cake....the texture of the cake turned out good but there's slight weird fishy kind of smell and taste in my cake..what could it be? Please help so that I can correct it next time
ReplyDeleteRaw eggs cook it a little bit more
DeleteIs it 3 tablespoons of orange zest or 3 teaspoons or orange zest???
ReplyDelete3 tablespoons seems like alot and in the video it looks more like 3 teaspoons????
i tried this recipe today and it tasted great, i don't think i sifted the baking powder well enough because some parts had a really strong baking powder taste. otherwise i will use this recipe again love it!
ReplyDeleteI'm having a hard time with the measuring, what is 13/4, 3/4 etc. I'm sure you get me. Please help. I'm new to baking
ReplyDeleteFirst measure using a 1/2 cup measure and then use a 1/4 cup measure. Viola! You have 3/4 cup. Do the same with spoons.
DeleteI just made this cake with a butter cream,coconut icing and its FABULOUS Thank you so much!!
ReplyDeleteDo I have to use veg oil or can I use regular?
ReplyDeleteWhat can we add in place of egg..
ReplyDeleteThanks it was amazing too gud❤️
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ReplyDeleteI want to try to make this but I have question. In the recipe, you used 20x6cm pan and baked it for 90 mins. If I want to divide the pan into two (two 20x10cm pans), I wonder if the baking time should be reduced or not? Thank you
ReplyDelete