Carrot cake

Carrot cake is a decadent, satisfying treat for any occasion. Some recipes call for nuts and pineapple to add a bit of texture and moisture, but they're not strictly necessary. This tasty cake has a wonderful creamy texture. After you've tried this, it may become a part of your monthly baking! Read on to find out how to bake a perfect carrot cake.

Ingredients
6 1/8 oz (180g) self raising flour (sifted)
12 1/2 oz (350g) caster sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3 eggs
8 oz (220g) grated raw carrot
1/4 teaspoon salt
10 1/8 fl oz (300 ml) oil
1/2 teaspoon vanilla extract

Steps

1.Preheat the oven at 350º Fahrenheit (180º C / gas mark 4).

2.Mix the dry ingredients in to a large bowl. Add the flour, sugar, baking powder, salt, and cinnamon.

3.In another bowl, mix the wet ingredients. Mix together the eggs, oil, and vanilla until it becomes a smooth mixture.

4.Pour the egg mixture in the bowl with the flour.

5.Add the grated carrot and stir. Be careful not to overwork the dough. Overworked dough means elongated gluten strands, which makes for a tough cake rather than one that is light and crumbly.

6.Use the pastry brush to coat the cake tin with some softened or melted butter. Coat the bottom and sides of the pan with just enough flour so that it gives the pan a light coat.

7.Pour the cake in. Make sure the cake mix is evenly spread across the entire pan.

8.Put the cake tin in the middle of the oven and let it bake for 35-40 minutes.

9.Perform the toothpick test. After about 35 minutes, sink a toothpick into your cake and take it back out. If it comes out dry, the cake is ready. If it comes out crumbly or covered in dough, the cake needs more time.

10.When it's finish place the cake where it will be presented. You can use a cake platter or a simple large plate for this.

11.Serve & enjoy!