Carrot Cake.

Categories

• Baking
• Dessert

Preparation Time

30 minutes.

Cooking Time

30 minutes.

Serves

10 people.

Xenia's favourite cake.

Ingredients

• 250 grams plain flour.
• 1 teaspoon baking powder.
• 1 teaspoon baking soda.
• 0.5 teaspoon salt.
• Spices¹.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoons ground nutmeg.
• 255 grams grated carrot (approx).
• 300 grams brown sugar.
• 2 flax eggs.
  • 2 tablespoons ground flaxseed.
  • 6 tablespoons water.
• 120 ml olive oil (or other non strong flavour).
• 1 teaspoon vanilla extract.
• 1 tablespoon apple cider vinegar.

Equipment

• Large mixing bowl.
• Wooden spoon.
• Kitchen scales.
• Cake tin.
• Measuring spoons.
• Grater.
• Cup for flax egg.

Method

1. Pre-heat oven to 180^°C.
2. Grease and line two 7" cake tins.
3. Grate carrot.
4. Sift flour, baking powder, baking soda, salt, and spices into a mixing bowl and mix.
5. Add the carrot and sugar, mix well.
6. Prepare the flax egg. Let sit for at least 1 minute.
7. Add oil, vanilla extract, and vinegar to the bowl.
8. Stir, and add the flax egg.
9. Mix well.
10. Allow to sit for a few minutes, so the carrot can release its water.
11. Mix again².
12. Divide batter evenly between the two greased tins.
13. Bake for 30 minutes.
14. Allow cakes to cool.
15. Prepare icing or frosting and decorate.

Notes

1. Adjust quantity to task. Other spices can be substituted if desired.
2. If the batter if still too dry add a little plant milk.