Carrot Cake

Name: Carrot Cake
Cuisine: American
Ingredients: 2.5 cups Refined Flour; 1 cup Brown Sugar; 2 tsp Cinnamon; 2 tsp Nutmeg; 1 cup Refined Oil; 4 no. Eggs; 1 cup Buttermilk; 3 cups Grated Carrots; 1 tsp Baking Soda; 1 cup Chopped Walnuts (optional)

Chef Karan Chopra @cook_17260170

Amritsar

The cake is perfectly moist and delicious. You will love this lightly spiced carrot cake as fresh carrots give a perfect blend to the cake with nutmeg and cinnamon.

Chef Karan Chopra @cook_17260170

Amritsar

The cake is perfectly moist and delicious. You will love this lightly spiced carrot cake as fresh carrots give a perfect blend to the cake with nutmeg and cinnamon.

Saved

Ingredients

2.5 cupsRefined Flour
1 cupBrown Sugar
2 tspCinnamon
2 tspNutmeg
1 cupRefined Oil
4no. Eggs
1 cupButtermilk
3 cupsGrated Carrots
1 tspBaking Soda
1 cupChopped Walnuts (optional)

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Steps

1

Grease the cake pan/muffin cups.
2

Sift refined flour, soda, spice and sugar into a bowl. Add carrots, stir in combined oil, eggs, buttermilk and nuts (if using). Do not over mix.
3

Spread mixture into the prepared pan.
4

Bake in pre heated oven for 40-50 minutes at 170° C.
5

Test cake by inserting a skewer into the centre of the cake. If cooked, skewer will come out clean, if there is moist cake mixture on the skewer, return to the oven for a further 10 minutes before testing again.
6

Stand the cake for 5 minutes before turning onto a wire rack.