Carrot Cake
This is a beautiful textured cake and can be made with or without frosting. Combining the grated carrots with yoghurt makes it moist. Cream Cheese frosting is often used with carrot cake but I prefer it plain.
Ingredients
- 1 ¼ cup flour (maida)
- 1/4 cup corn flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup granulated sugar
- 1/2 cup castor sugar
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla essence
- 1 ½ cup grated carrots (about 300 grams carrots)
- 2 tbsp yoghurt/curds
- 1/3 cup chopped walnuts or pecans
Servings: people
Instructions
- Prepare a 9” cake tin by lining the bottom with paper. Lightly grease the paper and sides. Dust with a little flour and remove the excess flour.
- Mix the grated carrot with yoghurt/ curd.
- Sift flours, salt, baking powder and baking soda. Add the castor sugar and mix well.
- Place the eggs and granulated sugar in a bowl and beat until fluffy.
- Add oil and mix for a minute. Alternately add carrot and sifted flour mixture.
- Add chopped nuts and pour into the prepared tin.
- Bake in a moderate oven for 45 minutes or until done.