Carrot cake

Name: Carrot cake
Total time: 2400 s
Yield: > 1kg
Cuisine: Kenyan
Ingredients: 100 g sugar; 240 ml vegetable oil; 4 large eggs; 133 g mashed pumpkin puree; 1 tsp vanilla essence; 2 1/2 cups (312 g) all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp ground nutmeg; 2 cups(260g) grated carrots; 1/4 tsp ground cloves

Azenga @Azenga

Vihiga County-Kenya

The cake is super moist 😁#recipemarathon
Tip: 1.Best eaten the next day or two once the infusion of the spices n pumpkin,carrots is done
2.instead of pumpkin puree, you can use applesauce or crushed pineapple, or plain yoghurt, or mashed ripe bananas, or sour cream (¾cup)

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Ingredients

40min

> 1kg

100 gsugar
240 mlvegetable oil
4large eggs
133 gmashed pumpkin puree
1 tspvanilla essence
2 1/2 cups (312 g)all-purpose flour
2 tspbaking powder
1 tspbaking soda
1 1/2 tspground cinnamon
1 tspground ginger
1/4 tspground nutmeg
2cups(260g) grated carrots
1/4 tspground cloves

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Steps

40min

1

Preheat oven to 177°c and grease baking tin
2

Whisk sugar, oil, eggs, vanilla essence, mashed pumpkin together in a large bowl
3

In another bowl whisk the flour, baking powder, baking soda and the ground spices together
4

Pour wet ingredients into the dry ingredients and fold using a spatula until just combined. Fold in the carrots
5

Pour the batter into a tin bake till ready (I used 40min)
6

Allow to cool for 20min in the tin before cooling on rack