Carrot Cake
Carrot cake is nature's way of convincing us that vegetables can be sinfully delicious, with a hint of spice and a touch of sweetness, it's a treat that reminds us that sometimes, the unexpected can be truly delightful.
Recipes
Preparation:
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Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.
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In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together.
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Pour the wet ingredients into the dry ingredients. Using a whisk, turn the ingredients together until just combined. Lastly, fold in the carrots gently.
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Preheat the Miele oven at 170 degrees Celsius, using the fan plus function. Grease two 9-inch pans and line with parchment paper rounds.
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Pour the batter evenly into the cake pans. Bake for 30mins.
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Frost as desired or serve once the cake is cool.
Ingredients:
2kg whole chicken
2 cups grated carrots
2 1⁄2 cups all-purpose flour
300g packed light or darkbrown sugar
100g granulated sugar
240ml vegetable oil
4 large eggs
3/4 cup smooth unsweetened applesauce
1tsp vanilla extract
2tsp baking powder
1tsp baking soda
1⁄2 tsp salt
1 1⁄2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp ground nutmeg