Being a self-obsessed baker leaves me with weekends full of self-raising flour and huge amounts of egg white all over counter tops. As it is the season of baking goods especially indulgent chocolate goods, I thought I’d do the healthy alternative to the usual Easter pleasures and make a carrot cake. For the Easter celebrations, this light, fluffy cake would be the ideal spring treat for family events or even to yourself.  I’ve never made one before, first time for everything but here’s how to make it.

Ingredients:
-         210g White Self Raising Flour
-         1tsp Baking Powder
-         1tsp Ground Cinnamon
-         210g unrefined light muscovado sugar
-         75g walnuts chopped (optional), I used almonds as I didn’t have walnuts
-         240g grated carrots
-         3 eggs
-         100ml sunflower oil


Method:
Preheat your oven to 18oC or gas mark 4
In a large bowl, add all the dry ingredients. The baking powder, sifted flour, mixed spices and salt. Stir in the walnuts/almonds, grated carrot and light muscovado sugar.
Stir in the eggs and mix until combined.
Bake for 30-35 minutes or until golden, to find out if the cake is done put a skewer in the middle of the cake and if it comes out clean then it’s done.
Remove from the oven and leave to cool down for roughly 20 minutes.

Serve with a pot of tea or just have plain, and enjoy!!!

 
Yes, my cake looks a bit burnt, the outside of my cake baked faster than the inside.


Do you like carrot cake?



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