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Carrot Cake
Carrot Cake

Before you jump to Carrot Cake recipe, you may want to read this short interesting healthy tips about The Foods You Pick To Eat Will Effect Your Health.

Many people do not understand that the foods you choose can either help you to be healthy or can negatively effect your health. Something that you should never eat no matter what is the varied foods that you will acquire at all of those fast food places. These types of foods are loaded with bad fat and also have little or no nutritional value. On this page we shall be going over foods that you ought to be eating that can help you stay healthy and balanced.

Every person likes to have dessert after their meals and if you are one of those folks you may want to consider some citrus fruit. Citrus fruits in addition supply you with vitamin C, together with other vitamins and minerals that can help keep you healthy. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.

By simply following some of the suggestions above you will find that you can be living a healthier life. One thing that you should actually avoid is all of the processed foods that you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to carrot cake recipe. You can cook carrot cake using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake:
  1. Prepare 150 grams Carrot (around 3 medium carrots)
  2. Provide 150 grams eggs (3 medium eggs)
  3. Prepare 50 grams Sunflower oil
  4. Provide 120 grams All-purpose flour
  5. Use 120 grams Granulated white sugar
  6. You need 4 grams Vanilla Powder (around 1 tsp)
  7. Take 4 grams Baking Powder (around 1 tsp)
Steps to make Carrot Cake:
  1. Wash, peel and cut into large pieces the carrots and add them in your blender or food processor.
  2. Crack the eggs and add them in with the carrots along with the sunflower oil.
  3. Blend/process the ingredients well, until you get a homogeneous mixture.
  4. In a large bowl, sift in the flower and add the sugar, vanilla and baking powder. Stir them well with a wire whisk. If you don't have a whisk, feel free to use a fork or a spoon.
  5. Make a well in the center of the dry ingredients and pour in the liquid carrot mix.
  6. Stir the ingredients well with a spatula until you get a nice homogeneous mixture.
  7. Line a baking tray with parchment paper and pour in the batter.
  8. Bake on 180°C/356°F for about 20 minutes. Every oven is a bit different so I suggest you check the cake every 10 minutes so you don't burn it. You can do so by sticking a toothpick in the center until it comes out clean.
  9. After you get the cake out of the oven, let it cool down for about 30 minutes so it will be easier to cut later.
  10. Cut off the edges (I always eat them) and then cut the rest in a 4x4 grid, so you get 16 small squares.
  11. Enjoy!

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