This is another one of my childhood favorites. We never let mom even try another recipe out. This was the cake for every occasion.
Ingredients
Wheat flour - 2 1/2 cups
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Powdered sugar - 2 cups
Eggs (room temperature) - 5
Refined vegetable oil - 1 cup
Grated carrot - 2 1/2 to 3 cups
Vanilla essence - 2 tsp
Dried fruits and nuts (garnish) - optional
Powdered sugar (for dusting) - optional
Method
Preheat oven to 350°F. Grease a cake pan with oil. Keep aside.
Sift flour, salt, baking powder and baking soda 3 times, in a big bowl.
Separate egg yolks from egg whites. Make sure egg whites are put into a bowl that is dry.
With an electric mixer, in a medium bowl, beat the egg whites till stiff peaks form.
In another big bowl, beat the egg yolks with oil and sugar, till fluffy.
Mix the grated carrot with vanilla essence and keep aside.
To the yolk mixture, add the carrot and flour mixture alternatively. Carrot first. Beat the batter after each addition.
Cut the stiff egg whites into the batter and fold in.
Pour the batter into the prepared cake pan and bake till a tester inserted comes out clean.
Let the cake cool completely on a wire rack.
Dust with powdered sugar and garnish with dried fruits and nuts.
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