Carrot Cake Recipe
There is a lot you can do with carrots. Do you like experimenting with the ingredients in the kitchen. This carrot cake offers a wonderful result to all your trials. Try this tried and tested delicacy and enjoy every moment of it.
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 Small, beaten | |
| All-purpose flour-2 cups, sifted | ||
| Baking soda | 2 Teaspoon | |
| Salt | 3/4 Tablespoon | |
| Cinnamon | 2 Teaspoon | |
| Cooking oil | 1 1/2 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Carrots-2 cups, coarsely grated | ||
Directions
MAKING
1)In a bowl, beat sugar to eggs slowly.
2)Keeping some flour aside, in another bowl, mix together flour, soda, salt and cinnamon.
3)Add it into egg mixture alternating with oil and beginning and ending with flour.
4)Dredge pecans and carrots into flour and add it into flour-egg mixture.
5)Take greased waxed paper lined layer cake pans and pour the mixture.
6)Bake at 350 degrees for 30 to 40 minutes.
7)Remove the pans from oven and let them cool for 10 minutes.
SERVING
8)Serve the carrot in tiffin for kids or as tea time snack.
1)In a bowl, beat sugar to eggs slowly.
2)Keeping some flour aside, in another bowl, mix together flour, soda, salt and cinnamon.
3)Add it into egg mixture alternating with oil and beginning and ending with flour.
4)Dredge pecans and carrots into flour and add it into flour-egg mixture.
5)Take greased waxed paper lined layer cake pans and pour the mixture.
6)Bake at 350 degrees for 30 to 40 minutes.
7)Remove the pans from oven and let them cool for 10 minutes.
SERVING
8)Serve the carrot in tiffin for kids or as tea time snack.
Chef
