Carrot Cake

Hi folks....Long time!!

Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain....

Recipe Adapted from: Baking by Parragon Books

Eggs - 2
Brown sugar - 3/4 cup
Unsalted butter - 1 cup
Grated carrots - 1 1/3 cups
All purpose flour - 2 cups
Baking soda - 1 tsp
Ground cinnamon - 1 tsp
Ground cardamom - 1 tsp
Nutmeg, grated - 1 tsp
Almonds, roughly chopped - 1 cup

  • In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix everything together until well incorporated.
  • Spread the mixture into a prepared cake pan and bake in a preheated oven, 190 C for 40-50 minutes, until the cake is nicely risen, firm to touch, and has begun to shrink away slightly from the edge of the pan. Remove from the oven and let cool in the pan until just warm and then turn out onto a wire rack.