CARROT CAKE

Carrot Cake

Ingredients

• Carrot-3(Medium Size)
• Egg-3
• Oil-3/4 Cup (180 Ml)
• Flour-2 Cup (500 Ml)
• Sugar-1 ½ Cup (375 Ml)
• Baking Powder-1 Tablespoon
• Salt-A Pinch

Whipping Cream Frosting

• Whipping Powder-2 Sachet (72 G)
• Milk-1 Cup (230 Ml)
• Vanilla Essence-1 Teaspoon

For Decoration

• Carrot-1
• Water-1/3 Cup (80 Ml)
• Sugar-1/4 Cup (60 Ml)

Method

STEP-1

Preheat the oven to 180°C (350°F).

STEP-2

Oil a cake tin and sprinkle some flour in it and coat it on all sides. Keep aside.

STEP-3

Add the carrots, the eggs and the oil in a blender and blend until it become a fine paste.

STEP-4

In a bowl, mix flour, salt, sugar and baking powder.

STEP-5

Pour the carrot-egg-oil puree in to the dry ingredients mixture.

STEP-6

Pour this into a well oiled tin and bake it in the oven for 45 minutes at 180°C (350°F).

STEP-7

Whipping cream frosting

Beat whipping powder ,vanilla essence and milk on high speed with hand or electric mixer for about 4 minutes, or until it thickens and forms light, fluffy peaks.

STEP-8

For decoration

With vegetable peeler, peel carrots, and then peel into long, thin ribbons.

In a saucepan, heat sugar and water to boiling, stirring.

Add carrot ribbons and cook 2 minutes; drain well, then pat dry.

STEP-9

Assembling

Add a dollop of whipped cream and cover the entire cake with whipped cream.

Arrange carrot ribbons all around.