Annual Valentine’s Day Bake: Carrot Cake
The only time we buy a bag of carrots is when we want to make chicken soup or beef stew. We use 1 or 2 carrots and have 4 other carrots left in our fridge for 2 weeks. During this time, it’s highly likely I’ll crave something sweet & homemade, so I know it’s the perfect time to make this carrot cake recipe:
Prep time: 20 minutes
Bake time: 30 minutes
Ingredients
3 cups shredded carrots
1/2 cup + 2 tbsp coconut oil
4 eggs
2 cups all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Dash of cinnamon powder
Finish with a layer of cream cheese
⬇️ Ingredients that I used in this recipe and want to highlight because I think they are great will be down below! ⬇️
Method
Preheat oven to 175ºC, my oven rack is fixed at the second lowest height
Whisk eggs in a large bowl, then add oil and carrots
Mix wet mixture well, then add sugar and mix well again
Add baking powder, baking soda, salt & cinnamon powder and mix well
Add flour in slowly in parts, ensuring that it is mixed in well
Line 9x9 inch baking tray with baking paper before pouring batter evenly onto the baking tray
Bake for 30 - 35 minutes
Let the cake completely cool before spreading a generous layer of cream cheese to enjoy!
Notes
I used coconut oil, but you can use any vegetable oil, though I have not tried with other types of oil except coconut oil
If you’re using a different size of baking tray, bake time will vary so do adjust accordingly. If you find that the top is browning than it is getting cooked, cover the top with aluminium foil
I do not make a cream cheese frosting, I only use cream cheese as I prefer the balance of tarteness with the sweet cake. Almost every carrot cake recipe will come with a cream cheese frosting recipe which is made up of icing sugar & cream cheese. You might want to refer to other recipes if you are interested to make the traditional type of frosting:)
