The precision while measuring the ingredients and care taken during creaming, whipping and folding in, may sound tiring to many, but for me its my biggest source of relaxation. If you are too bored with the monotony of daily work & mundane schedule and feel the urge to break-free, then surprise yourself with this scrumptious carrot cake. Its loaded with dried fruits and has a twist of aromatic spices. Indeed a perfect accompaniment for an evening tea or coffee with your family and loved ones.
Recipe adapted from Rachel Allen's book 'Bake'
140 ml vegetable oil
200 gm brown sugar
300 gm grated carrot (weight after grated)
100 gm raisins
75 gms almonds or walnuts (roughly chopped) (optional)
180 gms of flour
1/2 tsp of bicarbonate of soda
1 tsp of cinnamon (finely powdered)
1/2 tsp of nutmeg (grated)
Loaf tin used - 13 x 23 cm (5 x 9in)
Steps to Follow:-
1. Preheat the oven to 150 degree Celsius
2. Grease the loaf tin with oil
3. Beat the eggs in a large bowl until frothy and then add oil, brown sugar, grated carrot, raisins and chopped nuts.
4. Sift in the dry ingredients and fold in the mixture together using a spatula.
NOTE: Refrain from using a beater at this stage as the air within the frothy eggs may release leading to a dense cake.
5. Pour the mixture into the loaf tin, and smooth-en out the surface.
6. Transfer the cake tin to the oven and bake for 1-1/4 hours.
NOTE: Do not open the oven door to check the doneness of the cake until 3/4 of the cake is ready!
7. To check if the cake is ready or not, insert a skewer or toothpick in the middle of the cake. If it comes out clean, it is done.
8. Once done, turn off the oven and allow the cake to cool in the tin for about 5 minutes.
9. Remove from the oven and let the cake cool completely.NOTE: Your cake is still soft so do not de-mould it now. Let it cool completely.
After an hour or two, once the cake has cooled down and is set, cut into slices and savor with a cup of tea or any beverage of your choice!
Happy Snacking! :)