Thursday, February 12, 2009

Carrot Cinnamon cake

1 cup sunflower oil
1.5 cups refined flour
1.5 cups powdered sugar
2 cups grated carrot
1/2 cup toasted, chopped walnuts
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon powder
5 eggs
2 tsp vanilla essence
1/2 cup milk

- mix flour, baking powder, baking soda, cinnamon powder and salt together
- seive thrice and leave them aside
- break open the eggs in a bowl and beat them until they are frothy, set them aside
- in a vessel mix oil and sugar without any lumps
- beat them for 2 -3 minutes
- start adding the flour mixture slowly and start mixing them in one direction, either clock wise or anticlockwise
- changing the direction will cause the cake to break while baking
- when the mixture is too thick to mix add some egg mixture and mix
- finish off all the egg mixture and the flour into the sugar-oil mixture and mix too well for 4 - 5 minutes.
- add the walnuts and mix well
- add the grated carrots and milk and mix well
- the batter will look like idli batter and then mix the essence now
- mix well for 2 minutes
- grease the cake tray with oil and pour the cake mixture into it
- preheat the oven at 180 degree for 10 minutes
- place the tray in the middle rack and bake them at 180 degrees for 30 minutes
- remove them and leave them to cool in a wire rack
- serve.

(out of the oven)
(after the cake is cooled in a wire rack)

(the carrot cinnamon cake)

This recipe is dedicated for the EVENT

Thanks goes to:
Joy of baking website

I have changed and modified the cake ingredients and the quantity as per my interest. But I do agree the cake was an awesome success and tasted AWESOME!!
This is for the EVENT: TASTE OF MYSORE

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