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Main Ingredient Carrots Carrot Cake
Carrot Cake
Ingredients
Pound Batter Dough:
Salted butter 100 g
Cooking oil 100 ml
Fine sugar mix all in a large bowl 225 g
Cinnamon stick 1
Sugar grind finely and add 2 tbsp
Coarsely crushed almonds add and mix 50 g
Eggs add one at a time; keep mixing 3
Flour 250 g
Baking powder 2 tsp
Salt sift into mixture & blend well 1/2 tsp
Finely grated carrots add and fold into mixture 300 g
Spoon dough into the cake tin
Methods/steps
Line a shallow baking tray measuring about 30x20; or 1 loaf tin measuring 24-28 em; with aluminium foil. Grease the foil and dust it with flour. Keep ready. Preheat the oven. Bake in medium hot oven for 40-50 minutes or until cooked when tested with a skewer. The baking time is shorter when a tray is being used. Cool the cake for 10 minutes before turning it out of the cake tin. Brush with honey and decorated with peeled almonds. If a shallow baking tray is used; turn the cake upside down into a large dish and cut into diagonal shapes and decorate each piece with half an almond.