This weekend is all dedicated to Indian cricket team. It’s the finals and I am all superstitious and done the advance booking with God that I shall keep baking till tonight if India wins.
Carrot cake is my first bake of the day. Rachel Allen is my truw inspiration when it comes to baking. She does simple but devine bakings. I love her way of thinking about easy methods to make baking simple for anyone. She brings in the nuances and tricks of her recipes which just lodges in one’s mind as soon as one attempts the recipe.
300g of grated carrots(I used 4 medium sized carrots)
140 ml Vegetable oil
200g of soft brown sugar(had Muscavado at home, so used it)
180 g self raising flour
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/2 tsp nutmeg powder
Flaked almonds for garnishing(optional)
P.S. I made a slight variation in spices. I haven’t used any walnut/pecans either as per the original recipe. For the original recipe please check Rachel’s site.
Grease a 8 inches tin with oil and place a parchment at the bottom. Preheat the oven at 150 degrees.
Whisk the egg and add oil, sugar,raisins, grated carrots and mix. Add in the seived, dry ingredients and fold in. Pour the batter in the greased tin and garnish with the flaked almonds. This cake takes a while to bake. So set the oven timer for an hour. If it’s not baked after an hour check with a skewer after every 15 mins.
Cut into squares and serve with tea/coffee.