Difficulty
2/5
Prep Time
30 mins
Total Time
75-90mins
Makes
6-8 servings
IngredientS
- 315g, Flour
- 100g, Brown Sugar
- 100g, Caster Sugar
- 1 1/2 tsp, Baking Soda
- 1 tsp, Baking Powder
- 1 tsp, Salt
- 2 tsp, Cinnamon
- 1 Cup, Vegetable Oil
- 113g, Soft Unsalted Butter
- 4, Large Eggs
- 1 tbsp, Vanilla Extract
- 340g, Grated Carrots
If you can’t get me a chocolate cake, make sure it’s at least a carrot cake. I won’t have it any other way. Totally and utterly obsessed with this beautiful and super moist cake.
- First off, pre heat your oven at 175 Celsius and grease two 8-inch cake tins with butter and sprinkle some flour over it to make a non-stick surface.
- It’s a one bowl recipe, so, use a large bowl and whisk together all your dry ingredients (Flour, Sugars, Baking Powder, Baking Soda, Cinnamon, and Salt)
- To this add the oil and melted butter. The batter will be quite thick so, preferably, use an electric mix to mix all your ingredients together.
- Once your fat and dry ingredients are well incorporated, add the eggs, one at a time, making sure the egg is well mixed with each iteration. After adding the eggs, mix in the vanilla.
- It’s time to add the carrots . Mix in the grated carrot into the batter in 2 iterations, using the electric whisk itself. Make sure to not over whisk the batter, just mix it until it’s all incorporated..
- Pour the batter, equally, into the prepared tins and bake at 175 degrees Celsius for 40 to 50 minutes or until a toothpick inserted comes out clean .
- Take your cake out of the oven and let it cool completely before you remove them from the tin, otherwise your cake will collapse or will lose the airiness.
- Meanwhile you can make a simple cream cheese frosting using cream cheese, whipping cream, sugar and vanilla extract. Cheers!