Carrot Cake

I have not been baking or cooking much recently; that is baking or cooking for the blog in particular. All I have been doing since my mom came, was trying to win a game of rummy against her!!

Yes, you heard it right. It has been rummy every day. After sending hubby dear to office and kiddo to the kindergarten, me and my mom have all the time in the world till evening.

I have become so lazy that I decided that I would bake something today. Something simple, delicious and healthy.

What you Need :
All Purpose Flour : 2 cups
Cinnamon : 1 and half tsp
Baking Powder : 1 and half tsp
Baking Soda : 1 tsp
Salt : 1/2 tsp
Finely grated Carrots : 2 and half cups
Eggs : 4, at room temperature
Sugar : 1 and half cups
Vanilla Extract : 2 tsp
Oil : 1 cup (vegetable or canola oil, I used normal sunflower oil)

Pre heat oven to 180 C.
Prepare two 8 inch pans by buttering them and layering them with parchment paper.
Sift together Flour, Cinnamon, Baking Powder, Baking Soda and Salt. Keep aside
In a stand mixer or using a hand mixer beat eggs for 2 mins.
Add in sugar and beat till pale and thick, for about 5 minutes.
Add in vanilla extract and continue to beat for an other minute.
Now add in oil slowly while continuing to beat the mixture.
Now using a rubber spatula, fold in the flour mixture in two batches until just incorporated.
Lastly fold in grated carrot. Do not over mix.
Divide the batter evenly between two pans and bake in the oven for about 30 mins.
Remove from oven when done and cool on a wire rack.
The cake can be refrigerated for few days.

Mom’s Tips :
You can even add some nuts like walnuts for the extra taste and crunch.
You can even frost the cake with the frosting of your choice.
Halve the quantity if you want to bake just one cake.