Buttery Carrot Cake

Wet Ingredients:

• Butter : 175 grams.
• Brown Sugar : 175 grams.
• Eggs: 3.
• Vanilla Essence: 1 teaspoon.
• Grated Carrots: 750 grams.

Dry Ingredients:

• All Purpose Flour: 250 grams.
• Cinnamon Powder: 1 teaspoon.
• Nutmeg Powder: 1/2 teaspoon.
• Cloves Powder: 1/2 teaspoon.
• Baking Soda: 1/2 teaspoon.
• Baking Powder: 1 teaspoon.

Baking Pan was a 8 inch round with a depth of approximately 3 inches.

Combine all the dry ingredients and whisk them together. Once well combined, keep it covered aside in a dry place.

Mix the butter and sugar and cream them till the sugar is dissolved. If the sugar takes time, simply leave them in a warm place for a couple of minutes and let time work its magic.

Add vanilla essence and then the eggs one after the other. Mix till its all well integrated. There may be some curdling because the egg white and butter fat do no combine. Don’t worry about it.

Add the carrots. Mix till every piece of the carrot is coated with the batter. At this point it will appear as if the whole thing is falling apart as the water will separate. Don’t worry about it.

Start preheating the oven at 180C.

Add the dry ingredients in two batches. Mix well. Its important that the dough is formed into a smooth paste like consistency. There should be no lumps or dry spots anywhere.

Bake for 45 minutes at 180C. Do check the cake using a toothpick at 30 minutes and again in intervals of 10 minutes.

Let the cake rest for about five minutes before removing from the pan. Let it sit upside down for another 5-10 minutes before flipping it to the correct side. This will allow the butter to spread back upwards.

Enjoy.