THE MOISTEST CARROT CAKE EVER!

This is the moistest carrot cake you will ever taste! Very simple to make and I baked in a sufuria! 

INGREDIENTS

2 Cups (250g) All Purpose Flour
2 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1 1/2 Teaspoon Ground Cinnamon
1 1/4 Cups Vegetable Oil
1 Cup (200g) Sugar
1 Teaspoon Vanilla Essence
4 Large Eggs
3 Cups (300g) 4-5 Large Grated Carrots

METHOD

In medium bowl add flour, baking soda, salt and cinnamon

Whisk the dry ingredients

Until well combined

In separate bowl add the oil, sugar, vanilla essence and whisk until combined. Add in the eggs one at a time whisking until well combined

Add dry ingredients in 3 parts

Gently stir the dry ingredients until they disappear

Stir in the carrots and mix until the batter is smooth

Pour the batter into a baking tin. Bake for 35-45 minutes

Cool in cake pan for 15 minutes. Turn over the cake onto a cooling rack to cool completely

Delicious moist cake

Slice the carrot cake and serve

This cake is moist and filled with carrot goodness

THE MOISTEST CARROT CAKE EVER!

Recipe by Mulunga Alukwe

Prep time: 15 Minutes

Cook time: 55 Minutes

Total time: 1 Hour 10 Minutes

Yield: 1 Cake

Ingredients

• 2 Cups All Purpose Flour
• 2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoons Cinnamon
• 1 1/4 Cups Vegetable Oil
• 1 Cup Sugar
• 4 Eggs
• 3 Cups Grated Carrots
• 1 Teaspoon Vanilla Essence

Cooking Directions

1. In medium bowl add flour, baking soda, salt and cinnamon. Whisk the dry ingredients until well combined
2. In separate bowl add the oil, sugar, vanilla essence and whisk until combined. Add in the eggs one at a time whisking until well combined. Add dry ingredients in 3 parts
3. Gently stir the dry ingredients until they disappear. Stir in the carrots and mix until the batter is smooth. Pour the batter into a baking tin. Bake for 35-45 minutes
4. Cool in cake pan for 15 minutes. Turn over the cake onto a cooling rack to cool completely. Delicious moist cake. This cake is moist and filled with carrot goodness