Have you ever had that single most memorable food experience? Like you just had it once in your life but you will never forget it? Mine was the first time I ever had carrot cake. It was in high school and my sister brought it from somewhere in Manila. I remember just having one slice, and that was it. I just met my all-time favorite dessert, and it was like magic.
I'm not really a fan of carrots, but this cake is just delish. If you're a beginner baker like me, I would recommend trying this one. It's very easy to make and the ingredients are quite handy. I made this cake with the cream cheese frosting when I was just starting to try my hand at baking. For me there was no need for the frosting. I loved the cake on it's own, and it's great as cupcakes. But if you want to indulge, and don't mind the calories, then go for the cream cheese.
2 1/2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon *you can always add more, I do
1 tsp baking powder
1 tsp salt
4 pcs raw eggs
1 cup white sugar
3/4 cup brown sugar
1 cup cooking oil
1/4 cup milk
1 tbsp vanilla
3 cups roughly grated carrots (not fine)
1. Sift together Part A ingredients in a mixing bowl, set aside.
2. Beat the eggs in a separate bowl. Gradually add sugars until well blended. (you can use an electric mixer). Add the remaining Part B ingredients until smooth.
3. Add Part A to Part B gradually until no more flour is visible.
4. Fold in carrots.
5. Grease bake pan and pour batter.
6. Bake on a preheated over at 350 F for 35-50 mins or when toothpick comes out dry.
Calories per serving: 590
- Very high source of vitamin A
- Relatively high fat content due to oil and eggs
- Relatively high in sodium due to baking soda (sodium bicarbonate)
- Good source of fiber, vitamin C, calcium and iron
- To counter the high fat content, replace 1 cup cooking oil with 3/4 cup unsweetened applesauce
- To make the recipe vegan, replace milk with soymilk and use possible egg substitutes
- To make recipe sugar-free, use Splenda, Equal or other sugar substitutes