Carrot cake

Carrot cake, as the name suggests has a lot of carrot in it. It is believed that many years ago when sugar and sweeteners were expensive, carrot was used as a substitute. Carrot cake is one of the most sought after cake in Switzerland. Spices like nutmeg, cinnamon and clove are added in it. In bakeries, the cake usually has a cream cheese frosting, making it irresistible for cake lovers.

Ingredients are...

Dry bowl..

All-purpose flour - 348g

Baking soda - 1 tsp

Nutmeg powder - 1/2 tsp

Cinnamon powder - 1 tsp

Ginger powder - 1/2 tsp

Salt - 1/2 tsp

Wet bowl..

Olive oil, extra virgin - 94g

Sugar, granulated - 238g

Eggs, brown - 4

Vanilla extract - 1 tsp

Carrot, grated - 296g

Banana, mashed - 234g

Walnuts, chopped small - 84g

The method...

Sieve all the elements for the dry bowl 3 times. Keep it aside.

Whip oil, sugar and eggs until foamy. Add in vanilla essence, carrot and banana. Stir to intermingle. 

Add the dry constituents into the wet bowl in batches and merge gently. Cast in the walnuts and combine.

Prepare a cake pan by lining it with baking paper. Add batter into it and smooth the top lightly with a spatula.

Preheat oven to 180C. Bake for 65 minutes or until a thin skewer poked in the center of the cake comes off clean. Tent the cake with a tin foil into 40 minutes of baking so that the top of the cake does not burn. Allow to cool after it is done. 

Delve into a slice of heaven!