Carrot Cake
One of the cooking adventures from my side that met with Mieko’s approval … apart from the number of pots it leaves in its wake.
Credits
This recipe was adapted and extended from one at the Renil’s Kitchen blog.
Ingredients
- Dry Ingredients
- 260g all-purpose flour
- ¾ tsp baking soda
- 1½ tsp baking powder
- Batter Base
- 4 eggs
- 150g sugar
- 165ml olive oil (or other)
- Spices
- strong dash of vanilla essence
- thumb-sized piece of ginger, grated
- 1½ tsp cinnamon
- ¾ tsp nutmeg
- ¼ tsp cloves, ground
- 2 cardamom pods (seeds only, ground)
- 1 shredded lemon rind (white removed)
- pinch of salt
- Carrots and Nuts
- 330g carrots (grated)
- 1 cup chopped walnuts
Steps
Setting up
- Sift together the three dry ingredients (flour, baking soda, and baking powder)
- In a large mixing bowl, froth the eggs
- Blend in the sugar
- Blend in the vegetable oil
Oven prep
- Preheat oven to 170° (celsius)
- Butter and dust baking tins
Putting it together
- Add the spices to the batter base and mix well
- Stir the dry ingredients into the batter base a little at a time
- Add the carrots and nuts and mix well
- Transfer batter to baking tins
- Bake for 60 minutes at 170° (celsius)
- Remove from oven, cool for 10 minutes
- Remove from baking tins and allow to cool