You will find a lot of recipes that make carrot cake with oil. This is with butter because butter makes everything better.
- Grated Carrots, 500 grams.
- All Purpose Flour, 150 grams.
- Softened Butter, 100 grams.
- Brown Sugar, 80 grams.
- Eggs, 2.
- Ginger powder, 1 heaped teaspoon.
- Nutmeg powder, 1/2 teaspoon.
- Baking Power, 1 teaspoon.
- Salt, a pinch.
Do not use a hand mixer. We don’t want to create a huge airy cake as that will cause the carrots to sink and create a layered cake, which will neither look good nor have a great texture.
Prepare the baking pan by rubbing some butter and then sprinkling flour in it. This will create a non-stick layer that will allow the cake to easily come out. Start preheating the oven at 180C.
In a bowl combine together the flour, salt, ginger powder, nutmeg powder and baking powder. Use a whisk to combine them well.
In a large bowl combine the butter and sugar. Whisk till its not possible to see the sugar anymore. Add the eggs one after the other and mix it into a batter.
Add the mixed flour. It will look very dry when you are mixing but do not add any more liquids. When you can not longer see any dry flour, add the grated carrots.
Mix well. The freshly grated carrots will bring in enough moisture to loosen the batter. Put it into the baking pan. Give it a couple of taps to release any air pockets.
Bake for 30 mins or till an inserted toothpick comes out clean.
Remove and let it cool completely before slicing.
This may not always be possible because it will smell awesome and family tends to ignore basic human decency and wants to dig in as soon as possible.