(adapted from SmittenKitchen)
1 cup plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp powdered cinnamon
a pinch of powdered nutmeg
3/4 cup sugar
1/2 cups corn oil (or u can use any cooking oil u hv at home)
2 eggs
1 1/2 cups grated carrots (about 1 medium sized carrot)
1/4 cup raisins
1/4 cup canned pineapple, chopped and drained
Methods
Whisk flour, baking soda, salt, cinnamon and nutmeg in your favourite bowl. Mix well.
Using a hand mixer, blend sugar and oil in another bowl until well blended.
Whisk in eggs 1 at a time.
Add flour mixture all at once, stir (or fold) until blended.
Stir in carrots, raisins and pineapple chunks.
That's it! :)
I used an 8-inch tin. For my oven, I baked at 160C for 55 minutes. After about 30 minutes in the oven, I covered the top of the baking tin loosely with aluminum foil to prevent the cake from being too 'tan'.. hehe
Top with cream cheese topping. YUM!
1 cup plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp powdered cinnamon
a pinch of powdered nutmeg
3/4 cup sugar
1/2 cups corn oil (or u can use any cooking oil u hv at home)
2 eggs
1 1/2 cups grated carrots (about 1 medium sized carrot)
1/4 cup raisins
1/4 cup canned pineapple, chopped and drained
Methods
Whisk flour, baking soda, salt, cinnamon and nutmeg in your favourite bowl. Mix well.
Using a hand mixer, blend sugar and oil in another bowl until well blended.
Whisk in eggs 1 at a time.
Add flour mixture all at once, stir (or fold) until blended.
Stir in carrots, raisins and pineapple chunks.
That's it! :)
I used an 8-inch tin. For my oven, I baked at 160C for 55 minutes. After about 30 minutes in the oven, I covered the top of the baking tin loosely with aluminum foil to prevent the cake from being too 'tan'.. hehe
Top with cream cheese topping. YUM!
