Carrot cake.


(makes 3 dozen cup cakes or one 3 layer 8 inch cake)

Apart from baking, the pleasure of seeing pictures  of cakes in books is a pleasant experience . This time i stuck upon a book in the library Sweet Chic  and just turning the pages is a great pastime for me. The simple steps  to make it easy for the novice baker is the plus point in this book and i tried Carrot cake from this book. I am giving the actual recipe . As it yields large amount of cakes i just halved it and baked .



Cake Flour – 3 cups

Carrot – 3 cups coarsely grated

Oil (Vegetable )- 1 ¼ cup

Baking Powder -1 tsp

Baking soda – ½ tsp

Ground Cinnamon – 2 tsp

Ginger powder – 1 tsp

Salt – ½ tsp

Large eggs -4

Sugar – 1 ¾ cup

Whole  milk – ½ cup

Pecans – 1 cup



Preheat  the oven to 350 degree F.

Grease  the pan.

Sift the dry items  and mix together

Mix eggs, Oil, sugar and milk in the bowl of a standing mixer at medium speed for 30 seconds. If hand mixed  whisk just for 1 minute .

Add the flour in parts and mix for 30 seconds.

Add the carrots, pecans and whisk for 15 seconds.  .

Bake for 40 to 4 5 minutes . Carrot cake is ready.




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