MOIST AND EASY CARROT CAKE
Very moist and easy to make compared to most carrot cake recipes. Perfect for tea.
- 1 cup oil
- 1 cup sugar
- 3 eggs
- 2 cups grated carrots
- ½ cup of pecan nuts
- 1 ½ cup of cake flour
- 3 teaspoons baking powder
- 2 teaspoons of cinnamon powder
- pinch of salt
- ½ teaspoon bicarbonate of soda
- ¼ cup of water
Beat eggs and sugar together.
Add in oil and beat more.
Add in dry ingredients and beat again.
Fold in carrots and nuts.
Add water and mix.
Spoon mixture in a prepared loose bottom 20 cm baking tin.
Bake at 180 ºC for 40 minutes.
Cool and dust with icing sugar if preferred or top with fresh cream and nuts.
Photo: Yasmeen Ibrahim
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