The carrots are grated and they will be the basis of all the other measurements. Pack the grated carrots into a cup. You will mostly need about a cup of approximately 400 ml. We will call this volume as 2x.
- Grated carrots: 2x
- The grated rind of an Orange.
- Juice of half an orange.
- Maida: 1.5x
- Softened Butter: 0.75x
- Sugar: 0.75x
- Eggs: 3
- Baking powder: 1 teaspoon.
- Baking Soda: 1/2 teaspoon.
Cream butter and sugar. When it’s beautifully creamy and the sugar has almost fully dissolved add the eggs one by one. Mix well.
Add orange rind and juice. Mix well.
Seive the maida with baking soda and powder.
Mix the dry and wet ingredients. Work fast. Your oven should be already preheated by this time to 180C.
Fold in the grated carrots. They must be fully coated in the cake batter.
Into the oven using a buttered pan.
30-40 mins later check using a toothpick.
Let it cool before slicing.
It’s the toughest part as it smells super awesome. We did not wait…..
Enjoy the softest carrot cake ever.