Ingredients

  • Serves 8 people
  • carrot cake mixture: 

    180 g grated carrots, well packed

    200 g granulated sugar

    2 eggs

    100 ml vegetable oil

    1ml vanilla extract

    Flour mixture :

    140 g all-purpose flour

    2 g baking soda

    2 g baking powder

    2 g cinnamon powder

    2-3 g salt 

    For Serving:

    15 g Powdered sugar

Carrot Cake
Recipe Courtesy of
Asian Food Network

Carrot Cake

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This light and fluffy carrot cake is an easy to make family favourite that can be enjoyed all year round. Bite into a slice of cinnamon spiced goodness with a gentle sprinkle of powdered sugar. A great way to sneak in some vegetables in what just happens to be a great dessert.
  • Medium
  • 15 min
  • 50 min
  • 15 min
  • 4 steps
  • 10 Ingredients
  • Medium
  • 4 steps
  • 10 Ingredients
  • 15 min
  • 50 min
  • 15 min

Instructions

  1. Prepare the dry ingredients & the oven

    • Preheat oven to 180*C and cover a round cake tin with foil and baking paper.
    • In a large bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Using a sieve, sift the dry ingredients twice to get rid of any lumps.


  2. Mix the wet ingredients

    • In a large bowl, add the eggs and granulated sugar. 
    • Using a mixer, beat the eggs and sugar on medium-high speed until the sugar has completely dissolved and the eggs are pale and fluffy. This should take about 2 to 3 minutes.
    • Whilst continuously beating, add the vegetable oil slowly in a steady stream. Mix until the oil is well combined.
    • Add the vanilla extract. Mix to combine and turn off the mixer.
    • Add the carrots and fold them in by hand
    Mix the wet ingredients


  3. Combine the dry ingredients (flour mixture) and wet ingredients

    • Now, add the dry ingredients and fold gently.
    • Do not overmix as this will result in a dense and tough cake. 


  4. Bake the Carrot cake

    • ransfer the cake batter into the prepared cake tin.
    • Bake the carrot cake for about 40-50 minutes


Plate and Serve!

Once the cake is completely baked, take it out of the cake tin and cool it down completely. Once completely cooled, transfer to the serving plate and dust the cake with powdered sugar.

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • carrot cake mixture: 

      180 g grated carrots, well packed

      200 g granulated sugar

      2 eggs

      100 ml vegetable oil

      1ml vanilla extract

      Flour mixture :

      140 g all-purpose flour

      2 g baking soda

      2 g baking powder

      2 g cinnamon powder

      2-3 g salt 

      For Serving:

      15 g Powdered sugar

    Nutrition
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