Carrot Cake

This is a simple healthy recipe, simple ingredients available off the shelf in any super market. I personally love this flavour combination, the best part is that it is quite moist.

Most times the cakes you taste tend to be dry or over powering with spices which dominate the basic flavour profile of the product.

Ingredients

Castor sugar 350gm

Brown sugar 350gm

Invert sugar or honey 20gm

Whole eggs 7

Carrots(grated) 1000gm

Crushed walnuts 200gm

Plain flour 500gm

Baking soda 20gm

Cinnamon powder 2gm

Nutmeg powder 2gm

Salt 2 gm

Oil 450ml

Almond powder 120gm

Method:

1. Preheat the oven to 180 degree centigrade, prepare the bakeware by slightly greasing with oil and lining them with grease proof paper on the base and the sides.

2.Combine the eggs, invert sugar/honey and sugar in a mixing bowl, use a whisk attachment and whip the mixture till light and fluffy.

3.Mix the grated carrot, walnuts, flour, baking soda, cinnamon powder, nutmeg powder, salt and almond powder in a separate bowl.

4.Add the oil slowly to the eggs, honey and sugar mixture and mix slowly, over mixing can cause an adverse effect on the aeration created.

5.Mix the dry ingredients gradually by folding in with a spatula, ensure no lumps are formed.

6. Pour the cake batter into the cake tins and bake for about 35-40 minutes, use a small knife to see if the core is well baked. A smooth clear knife is good news.

7. Once the cake is baked, rest on a cooling rack, demould once completely cool

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