Carrot Cake Recipe

Carrot Cake Recipe

Ingredients:

• • 250g all-purpose flour (1¾ cups, pressed into the cup)

• • 350g finely grated carrot (2 cups, pressed into the cup)
  • 200g sugar (1 cup)
  • 4 eggs

• • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

• • 180ml oil (¾ cup)
  • 1 tbsp orange juice
  • 3 tbsp orange zest

• 2 tbsp raisins

Pan Size:

• • 20cm x 6cm (8″ x 2″)

Baking Time:

• 170°C (340°F) for 90 minutes (plus or minus 10 minutes)

Method:

1. Prepare the Carrots:
   • Coarsely grate the carrots using a food processor.
2. Mix Dry Ingredients:
   • • Sift together the flour, baking powder, and baking soda in a bowl.

    

3. Beat Wet Ingredients:
   • • In a large bowl, beat the eggs, sugar, and salt until pale. Add the orange juice and orange zest, mixing well.
     • Slowly add the oil while continuing to beat the mixture until fully combined.

    

4. Combine Ingredients:
   • • Gently fold in the sifted flour mixture into the wet ingredients.
     • Fold in the grated carrots until evenly distributed.

    
5. Prepare the Pan:
   • • Line the baking pan with parchment paper.
     • Pour the batter into the prepared pan and smooth the top.

    

   • Sprinkle the raisins on top.
6. Bake:
   • • Bake in the preheated oven at 170°C (340°F) for approximately 90 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. If the toothpick has batter on it, bake for a few more minutes.

    

Notes:

1. 1. Do Not Over Mix: Mix the batter just until combined to ensure a tender cake.

1. Monitor Baking: If the top starts to burn, cover it with aluminum foil to prevent over-browning while allowing the cake to cook through.
2. Adjust Baking Time: The baking time may vary. Start checking at 80 minutes and adjust as needed. The toothpick test is the best way to ensure the cake is fully baked.

Serving Suggestions:

• • Serve warm or at room temperature, plain or with a dusting of powdered sugar.
  • Pair with a cup of coffee or tea for a delightful afternoon treat.
  • Top with cream cheese frosting or a dollop of whipped cream for extra indulgence.

• Garnish with extra orange zest or chopped nuts for added flavor and texture.

Cooking Tips:

• • Ensure all ingredients are at room temperature for even mixing.

• • If the cake starts to brown too quickly, cover it with aluminum foil to prevent burning.
  • Make sure to check the cake’s doneness with a toothpick inserted into the center; it should come out clean.
  • Let the cake cool completely before slicing to ensure clean cuts.

Nutritional Benefits:

• • Carrots: Rich in beta-carotene and vitamin A, supporting eye health and immune function.
  • Eggs: Provide high-quality protein and essential nutrients.

• Orange Juice and Zest: Add vitamin C and a refreshing citrus flavor.
• Raisins: Offer natural sweetness and fiber.

Dietary Information:

• • Contains dairy and eggs.
  • Not suitable for those with gluten allergies (contains wheat flour).
  • Can be made without nuts for a nut-free option.

Nutritional Facts (Per Serving):

• • Calories: 300
  • Fat: 15g (3g saturated fat)

• • Cholesterol: 80mg
  • Sodium: 200mg
  • Carbohydrates: 35g (24g sugars, 2g fiber)

• Protein: 5g

Storage:

• • Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.

• Freeze: Freeze slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Reheat: Reheat slices in the microwave or oven if desired.