Our recipe for the week is Carrot Cake, and it is a wonderful recipe that you can prepare with the family this weekend! This week we are all about cake! Cakes are scrumptious any time but when you have carrots in them be sure they are MAGNIFICENT! This carrot cake is moist, fluffy and flavorful. Raisins are allowed for sweet tooth. Whip this up for dessert and enjoy with butter cream frosting.
Did you miss our Easter recipe for last week? No worries, here is a recipe on How to make Frejon. Enjoy!
- 3 cups all-purpose flour
- 2 tsp vanilla essence
- 300 g sugar
- 1 cup vegetable oil
- 6 cups carrot
- 4 pcs egg
- 1 tsp salt
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp nutmeg powder
- 1 cup light brown sugar
- Combine the carrot (grated) and brown sugar in a bowl and set aside for an hour. Preheat the oven to 350 degrees F and grease and flour a 10-inch cake pan.
- Combine the flour, nutmeg, baking soda, cinnamon in a bowl and set aside. In a large mixing bowl, beat the eggs and gradually beat in the white sugar, vanilla and oil. Stir in the flour and mix thoroughly into the wet mixture. Gently fold in the carrot mixture.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a skewer inserted comes out clean.
- Allow to cool and frost or drizzle with icing.
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