5 Minutes to Serving Perfect Carrot Cake

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Carrot Cake

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Here are the ingridients that are needed to serve a perfect Carrot Cake:

  1. Provide 175 g of brown sugar (unrefined cane sugar).
  2. Use 175 ml of sunflower oil.
  3. Provide 3 of large eggs (lightly beaten).
  4. You need 140 g of carrots (grated).
  5. Get 80 g of dried fruit (raisins/prunes/cranberry).
  6. Get of zest of 1 orange (graded).
  7. Provide 175 g of self-raising flour.
  8. Provide 1 tsp of baking soda.
  9. You need 1 tsp of ground cinnamon.

Done with the ingridients? Here are the steps on serving Carrot Cake:

  1. Oil a medium-sized cake tin, and line it with baking paper. Heat the oven to 180°C (350°F)..
  2. In a large bowl put sugar, sunflower oil and beaten eggs. Mix with a wooden spoon. Stir in grated carrots, dried fruit (I used chopped prunes as I don't like raisins) and grated orange zest..
  3. Add flour, baking soda and cinnamon. Mix everything together, the mixture will be soft and almost runny..
  4. Pour the mixture into the prepared tin and bake for 40-45 minutes..
  5. Allow the cake to cool before serving. You can top it with icing or just sprinkle some icing sugar..

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home. A wonderfully moist, perfectly spiced carrot cake recipe.

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