Tea Time Carrot Cake
Ingredients
- Milk 1/2 cup
- Vinegar 1/2 tsp
- Granulated sugar 3/4 cup
- Light brown sugar 1/4 cup
- Vegetable Oil 1/2 cup
- Eggs 2 large, room temperature
- Vanilla extract 1 tsp
- All-purpose flour 1 cup
- Baking powder 1 tsp
- Baking soda 1 tsp
- Cinnamon powder 1/2 tsp
- Nutmeg powder 1/4 tsp
- Salt 1/4 tsp
- Grated Carrots 2 cups
- Pineapple chunks (juice squeezed out) 1/2 cup
- Chopped walnuts 1/2 cup, optional
- Golden raisins 1/2 cup, optional
Preparation
- Preheat oven at 180°C.
- Prepare 9×13 inch cake pan by lightly coating with oil and lining with parchment paper on the bottom.
- Buttermilk Preparation: In a small bowl, add milk and vinegar. Stir and keep aside for 5 minutes.
- In a big bowl, beat the eggs, granulated sugar, brown sugar, oil, buttermilk and vanilla in a large bowl.
- In another bowl combine the all-purpose flour, baking powder, baking soda, cinnamon powder, salt and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until incorporated.
- Fold in the carrots, walnuts, pineapple chunks and raisins just until evenly distributed throughout the batter.
- Pour the batter into the prepared pan.
- Bake at 180°C for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Serve warm. Enjoy!
Tea Time Carrot Cake
Ingredients
- All-purpose flour 1 cup
- Baking powder 1 tsp
- Baking soda 1 tsp
- Cinnamon powder 1/2 tsp
- Nutmeg powder 1/4 tsp
- Salt 1/4 tsp
- Milk 1/2 cup
- Vinegar 1/2 tsp
- Granulated sugar 3/4 cup
- Light brown sugar 1/4 cup
- Vegetable Oil 1/2 cup
- Eggs 2 large room temperature
- Vanilla extract 1 tsp
- Grated Carrots 2 cups
- Pineapple chunks [juice squeezed out] 1/2 cup
- Chopped walnuts 1/2 cup optional
- Golden raisins 1/2 cup optional
Instructions
- Preheat oven at 180°C.
- Prepare 9x13 inch cake pan by lightly coating with oil and lining with parchment paper on the bottom.
- Buttermilk Preparation: In a small bowl, add milk and vinegar. Stir and keep aside for 5 minutes.
- In a big bowl, beat the eggs, granulated sugar, brown sugar, oil, buttermilk and vanilla in a large bowl.
- In another bowl combine the all-purpose flour, baking powder, baking soda, cinnamon powder, salt and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until incorporated.
- Fold in the carrots, walnuts, pineapple chunks and raisins just until evenly distributed throughout the batter.
- Pour the batter into the prepared pan.
- Bake at 180°C for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Serve warm. Enjoy!