Friday, May 27, 2011

Moist Carrot Cake

(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


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!

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