Cook-it-yourself: Carrot cake

Published December 22, 2018
Photos by the writer
Photos by the writer

This simple carrot cake has no secret or special ingredients, except carrots of course, and it’s the most delicious and soft cake you can imagine. Since carrots are so fresh and plentiful these days, there is no better cake to try your hands on than this one, and it is mega simple.

The quantity in the recipe will result in a very large cake that you can easily store outside in an airtight container for a couple of days and it will still be fresh. So let’s get started!

Oh, you will need your mum’s help to handle the oven and baking part, the rest of the mixing for this simple cake you can easily do yourself.

Ingredients

• 2 1/2 cups flour

• 1 1/4 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon table salt

• 3 cups carrots, peeled and shredded

• 1 1/2 cups granulated sugar

• 1/2 cup brown sugar

• 4 large eggs

• 1 1/2 cups vegetable oil

Photos by the writer
Photos by the writer

Method

Preheat the oven to 200 degrees Centigrade. In a nine inch round pan, place butter paper and lightly grease it, or you may skip the butter paper and grease the pan then lightly dust with some flour all over. Set aside.

In a bowl, combine together the flour, baking powder, baking soda, cinnamon and salt; set aside.

In a medium bowl, beat the eggs with either a hand beater or an electric one, until a bit light and foamy. Add in half the granulated sugar and mix, then add the remaining and mix until the sugar dissolves. Add brown sugar and beat, but don’t worry if the brown sugar doesn’t dissolve fully as grainy sugar won’t blend as well as granulated white sugar.

Transfer this egg and sugar mixture into a large bowl and add oil and mix again.

Taking a couple of spoons at a time, add the dry ingredients to the wet mixture and mix lightly with a hand or electric beater. After all the dry ingredients are well combined, stir in the grated carrots and combine by hand with a spatula. Don’t over mix.

If you find the mixture too dry at this point, you can add about 1/4 cup of milk. I did because I like my cake to be a bit moist.

Pour the batter into the prepared pan and bake until a toothpick or knife inserted into the centre of the cake comes out clean, in about 40 minutes. Reduce the heat to 180-150 degrees at about 25-30 minutes when the top of the cake seems a little firm.

Let the cake cool for about 10 minutes in the pan and then dish it out. You can top with whipped cream or cream cheese frosting but I didn’t as I like to enjoy the original flavour of the carrot cake without any other taste confusing my taste buds.

Published in Dawn, Young World, December 22nd, 2018

Opinion

Sialkot speaks
31 Jul 2021

Sialkot speaks

The PML-N leadership is shell-shocked. A drubbing by the PTI in Sialkot? In the heart of Sharif territory?
Who messed up Afghanistan?
Updated 31 Jul 2021

Who messed up Afghanistan?

Russia and USA are squarely responsible for Afghanistan’s tragedy but Pakistan is certainly not innocent.

Editorial

China-Taliban meeting
Updated 31 Jul 2021

China-Taliban meeting

WITH the government in Kabul appearing to stand on very fragile foundations, and as the clock ticks down to the ...
31 Jul 2021

Outages in Makran

IT is no surprise that people in Balochistan’s Makran Division have of late taken to the streets to protest in the...
31 Jul 2021

Reduction in polio cases

AFTER the long and tedious efforts of those running the national polio programme, there are signs that Pakistan ...
30 Jul 2021

Judge’s elevation

A CONTROVERSY roiling the legal fraternity for a few weeks has come to a head. It was precipitated by the Judicial...
PTI’s Sialkot win
30 Jul 2021

PTI’s Sialkot win

The PML-N’s internal duality is a particularly acute factor that is dragging down the party in electoral contests.
30 Jul 2021

Attack on Chinese

AN attack targeting two Chinese nationals in Karachi on Wednesday should put the security apparatus on alert in ...