Carrot Cake



Recipe⬇️
Dry Ingredients:
All purpose flour.
Baking powder.
Baking soda.
Dry ginger powder.
Cinnamon powder.
Candied ginger* not required
Walnuts* any nuts will do

To a dish add 250g of all purpose flour, 1 and a 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, 1 and a 1/2 teaspoon of dry ginger powder, 1 teaspoon of cinnamon powder, a few chopped candied ginger pieces, 1 teaspoon of salt, 1/2 cup of chopped walnuts. Any nuts could be used, but for best results, use walnuts. Stir them together.

Line a baking pan with some oil and place a cut piece of parchment paper at the bottom to stick. Add a few more drops of oil on the paper and around the sides too.
(You could use only oil but preferably stick to a parchment paper)

Wet Ingredients:
3 whole eggs.
Brown sugar.
Vegetable oil.

To another dish, crack three whole eggs and whisk them for 2 minutes. To that add 175g of brown sugar and whisk them for 3 minutes. Now, add 3/4 cup or 200ml of vegetable oil and whisk the mixture well for sufficient time (for about 5-8minutes). This process would be a lot easier with a stand mixer or a hand blender BUT you could do it without them, it just requires more time!

Now, add 1/3rd of the dry ingredients to the wet ingredients and stir gently. Continue to add 1/3rd and gently fold it to combine and repeat!
Add the mixture to the baking pan and tap it down hard on the counter to remove bubbles. Place it in a preheated oven, on the centre slot at 175 degree Fahrenheit for 45 minutes or until a toothpick comes out clean front the cake!
Maintain the heat so it cooks uniformly and avoid getting the top burnt.

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