Carrot cake

Introduction:

This carrot cake is simple to make, soft, extremely moist, flavorful , filled with loads of carrot and dried fruits & nuts….

	Cuisine: International
	Recipe category: Cakes and bakes
	Prep time: 15 mins
	Cooking Time: 1 hour 15 mins
	Serves: makes a 6 inch cake
Ingredients:
Eggs	2
Refined Oil (any neutral flavoured oil)	¾ cup / 175 ml
Sugar	1 cup / 200 Gms (powdered)
Maida / all purpose flour	1 cup/ 125 Gms
Salt	½ tsp
Baking soda	¾ tsp
Cinnamon powder	¾ tsp
Carrots (grated)	1+1/2 cups /135 Gms approx
Dried fruits and nuts (chopped)	¾ cup (dates, figs, almonds, cashew nuts, raisins)
Maida	1 tsp

Method:

1. In a deep bowl add eggs and whisk well (using a hand whisk). To it add oil and whisk again.
2. Add powdered sugar and mix well. Place a sieve on top of the bowl add Maida/all purpose flour, salt, baking soda and cinnamon powder .Sift the dry ingredients .Now whisk the dry ingredients into the wet ingredients until mixed well and smooth..
3. Fold in the grated carrots. To the chopped dried fruits & nuts add 1 tsp Maida /all purpose flour and mix. This coating of Maida is done to prevent the nuts from sinking to the bottom of the cake.
4. Pour this batter into a prepared cake tin and bake in a preheated oven (preheat at 180 degree C – 10 mins)
5. Bake at 180 degree C – 60 to 70 mins (I have used a loaf tin ,so the baking time is more….if you use a normal 6 inch cake pan check the cake at 30  to 40 mins )
6. Once taken out of the oven, check if the cake is done by inserting a skewer in the center of the cake…If the inserted skewer comes out clean your cake is done …if there is wet batter stuck to the skewer then bake for an extra 5 or 10 mins
7. Cool it completely before slicing..

Notes:

• Cooking time may vary ….so check the cake in between the baking time
• If the cake starts to brown on top you can cover the top of the cake pan with an aluminium foil