Carrot Cake

Deliciously moist and not to heavy carrot cake. Pairs well with some cream cheese buttercream or cream cheese whipped cream. Top it off with some toasted walnuts.

Carrot Cake

Carrot Cake

Yield: 3
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Moist and fluffy carrot cake, made with carrot puree.

Ingredients

  • 300 grams of Flour
  • 10 grams of Baking Powder
  • 6 grams of Cinnamon
  • 200 grams of Sugar
  • 200 grams of Light Brown Sugar
  • 4 Eggs
  • 2 teaspoons of Vanilla Extract
  • 220 grams of Sunflower Oil
  • 350 grams of Carrot Puree*

Instructions

  1. Preheat your oven to 180 degrees Celsius.
  2. Prepare three cake pans (20 cm) by lining them with baking paper
  3. Mix together the flour, baking powder and cinnamon.
  4. Combine both kinds of sugar, vanilla extract, sunflower oil and eggs.
  5. Add the carrot puree and mix well.
  6. Now add in the flour and mix well.
  7. Divide the batter between the three prepared cake pans.
  8. Bake the cake for 30 to 40 minutes.

Notes

*Boil about 400 grams of carrots until tender-crisp and let them cool. Once cooled puree the carrots using a blender and weigh out the 350 grams of carrot puree.

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