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. 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.
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