500g of carrots, peeled and grated
170g of plain flour
2 teaspoon of baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon of salt
2 teaspoon of ground cinnamon
2 teaspoon vanilla essence
100g of brown sugar
55g of sugar
300ml of sunflower oil
120g of coarsely chopped walnuts
100g of raisins
1. Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon in a bowl then set aside.
2. With an electric mixer, beat the eggs until well blended. Add the vanilla essence, sugar and oil; beat to incorporate.
3. Fold in the dry ingredients in 3 batches.
4. Add the carrots, walnuts and raisins. Fold in.
5. Bake for about 40 minutes at 180 degrees Celsius in a 9-inch square baking tray.
TIPS: Hand-squeeze the water out from the carrots because too much water will make the cake very wet and soggy in the middle.
What’s On My Mind…
I have always been an “asian carrot cake” kind of guy and never ever tried this sort of carrot cake from any store before. I decided to try this out from a recipe book I had long ago and my mum was the one who actually fell in love with this cake.
She liked the fact that it used oil instead of butter and she appreciated the various textures this cake had; from the softness of the cake itself to the crunchiness of the walnuts.
Try this out and I promise you, it will be a recipe you will use for every special occasion.