Moist Carrot Cake

I like trying out a new cake each time I bake and this time I picked up this Moist Carrot Cake from Nags' Edible Garden. The picture of her cake frosted with cream cheese haunted me for days until I finally prepared it on one of those busy weekday nights. I chose to skip the frosting as the cake itself was dense, moist and we simply loved the cinnamon flavour in it.

Recipe:

Source: Edible Garden

Ingredients:

AP Flour / Maida – 1 cup

Baking powder – 1 tsp

Baking Soda – 1 tsp

Cinnamon powder – 1 tsp (Nags stresses on not skipping this and I second)

Salt – ¼ tsp

Ground all spice – ¼ tsp (optional – I didn’t add this)

Eggs - 2

Vegetable oil – ½ cup + 2 tbsp (I used sunflower oil)

Sugar – ½ cup

Brown sugar – 2/3 cup

Milk or buttermilk – ¼ cup (I used milk)

Grated carrots – 1 ½ cup

Walnuts – ½ cup coarsely chopped

Method:

1. Preheat oven to 350F / 180C

2. Grease and dust a baking tin.

3. In a medium bowl, sift together the flour, baking soda, cinnamon, salt and allspice. Set aside.

4. In a large bowl whisk the eggs, oil, both sugars and milk (or buttermilk) until blended. Stir the flour mixture into the egg mixture just until combined. Fold in carrots and walnuts.

5. Transfer to your greased and floured baking tin. Bake about 40 minutes or until a toothpick inserted in center comes out clean. Let it cool in the pan for 15 minutes, then invert onto a rack and let cook completely.

 

Sending this to 'Bookmarked Recipes Every Tuesday' event hosted by Aipi and Priya.