Carrot cake @ Delflyn's kitchen

Carrot cake holds a special place in my heart. It’s not only because of its delicious taste, it has become a favorite treat for my two lovely daughters, my family and friends as well.

Whether it's a celebration, a family gathering or even a cozy evening with loved ones, carrot cake is always a delight. My girls can’t get enough of it, and I love watching them enjoy every bite.

This cake recipe is moist, light and packed with shredded carrots. What’s your favorite carrot cake memory or recipe? I’d love to hear about it.

Ingredients:

2 big carrots

3 large eggs (room temperature)

1 cup milk

3/4 cup melted salted butter 

2 cups sugar

3 ½ cups refined flour

1 tsp baking powder

1/8 tsp baking soda (optional)

1 tsp vanilla essence 

*Add any one of these spice powder of your choice

1 tsp powdered cinnamon

½ tsp dry ginger powder

½ tsp nutmeg powder

*Spices are absolutely optional; you can also make this cake without spices.

For more texture and flavor, you can add chopped nuts like walnuts, cashews or almonds to the batter. This gives the cake a satisfying crunch and depth.

Method:

Grease two 6-inch by 6-inch baking trays and line it with parchment paper (butter paper). This batter yields two cakes.

Take 2 big carrots, clean, peal and roughly chop it.

Add chopped carrots and milk to a blender jar. Blend until the mixture is smooth and the carrots are fully ground.

Keep this mixture aside.

In a large bowl, add eggs, sugar, butter and vanilla essence. Beat it until its light and fluffy.

Combine the egg mixture and carrot mixture and beat until smooth and fully incorporated.

Gently fold in the flour and baking powder in batches into the wet ingredients using a spatula. Add the spice powder if you desire.  

Avoid using the beater to prevent overmixing. Once the batter is ready add in the chopped nuts which is optional.

Pour the batter into the greased trays.

Preheat your oven to 160°C.

Bake the cake for 40-45 minutes, adjusting the time to your oven’s capacity.

The cake will rise and turn to a lovely golden yellow. Check if it's done, let it cool on a wire rack or outside.

Your scrumptious carrot cake is ready.