Carrot Cake

Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and simpulan consistency (which is usually denser than a traditional cake and has a coarser crumbsMany carrot cake recipes include optional ingredients, such as nuts or raisins.The mere fact that the carrot is the main ingredient in this dessert makes the carrot cake one of the healthiest dessert options available.  Carrots are rich in vitamin A, which is reportedly an excellent way to improve night vision. The carrot has also been credited improving the appearance of the skin, hair and nails and lowering cholesterol and blood pressure. Iam posting this recipe in BM#45 UNDER THE THEME "CAKE AND MUFFINS " WITH FRUITS AND VEGETABLES.

Ingredients:

• 1cup of all purpose flour
• 3/4 cup of sugar( I added only1/2 cup of sugar)
• 1 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1teaspoon of cinnamon powder
• Pinch of salt
• 2 eggs
• 3/4 cup of vegetable oil
• 1/2 cup chopped almonds(optional)
• 2 cups of grated carrot
  

Procedure:

• Preheat panggangan 350F.
• Take a large mixing bowl,mix all dry ingredients together flour,sugar,baking soda and baking powder,cinnamon,salt.
• In another bowl mix wet ingredients eggs,vegetable oil.
• Pour the egg mixture in the bowl with the flour.
• Blend all ingredients together until,combined.,be careful not to overwork the dough.
• Now add grated carrots and chopped almonds.Mix well.
• Grease the baking tray lightly with oil.
• Pour this batter into the baking tray and bake for approximately around 40mins.
• After 40 mins remove from the pan and cool completely.
• Yummy cake is ready.

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