CARROT CAKE

Before going into the oven

When it came out

I love carrots - but only when I use them for my desserts. My palate does not look too kindly on a mish-mash of sweetness, saltiness and sourness going in with a single spoonful of food. Carrots, having been made sweet by Mother Nature, are ideal when they are being transformed into delectable desserts than anything else! What say?

What Goes In:

Maida / All purpose flour – 100g

Sugar (powdered) – 100g

Butter – 75g

Eggs - 2

Baking Powder – 1 tsp

Baking Soda (soda bicarbonate) – 1 pinch

Carrots (grated) – 2

Milk – ¼ cup

Vanilla Essence – 1 tsp

The “How To”:

1.       Preheat the oven at 180 degree Centigrade for 10 minutes.

2.       Sieve maida, baking powder and baking soda 2 times. Keep aside.

3.       Take the sugar and butter in a big bowl and mix well. Add the eggs and vanilla essence and blend into the mixture till fluffy. Add milk and mix well.

4.       Add the grated carrots to the batter and incorporate till well mixed.

5.       Fold in the sieved maida to the above batter gently.

6.       Pour the cake batter into a greased oven-proof cake tin.

7.       Bake at 180 degree Centigrade for 40 minutes or till well done.

Tip: To check whether the cake is fully done, insert a skewer into the center of the cake. If it comes out clean, the cake is done.