The lightest and most enticingly moist carrot cake
This is a terrific recipe that can withstand a lot of tweaking. To make it a bit healthier I reduced the oil and the sugar and increased the carrot and raisins. I also used a mixture of white and wholemeal self-raising flour and added half a teaspoon of baking powder (as well as the bicarbonate) to compensate for the wholemeal flour. It rose perfectly and was ready in 40 minutes. Since I like the spiciness of carrot cake I added a little ground ginger and a bit more cinnamon than the recipe says. I would definitely recommend trying it and tweaking it to your own preferences. Absolutely delicious.
| The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it! |
Carrot Cake Recipe
Nutrition: per serving
- kcal265
- fat12g
- saturates2g
- carbs39g
- sugars24.8g
- fibre1g
- protein3g
- salt0.41g
Ingredients:
12 tablespoons of self-raising flour.
1 tablespoon of baking powder.
9 tablespoons of sugar.
4 eggs.
12 tablespoons of milk.
2 tablespoons of blue band.
2 carrots.
How to go about it:
Add your flour in a bowl, add baking powder and mix well, add sugar and mix, add the grated carrots, add blue band mix well again, add eggs mix until soft, and milk keep mixing, apply blue band margarine on your cooking pot or baking tin to avoid sticking of the cake, put the mixture in the cooking pot or the tin. Bake for 25 minutes at 160 temperature. Below is the result.
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