Ingredients
Method of preparation
Tips & tricks
Ingredients
- Toast the nuts to bring out the flavor of the nuts in the cake.
- Dried cranberries, and glazed ginger make a combination for carrot cake.
- Apple sauce or grated apple can be added to the cake as it makes the cake super soft even after refrigeration.
Method of preparation
- Weigh the ingredients mentioned above.
- Sift the dry ingredients (all purpose flour, baking soda, baking powder, cinnamon powder, dried ginger powder and salt) and set aside.
- Using a stand mixer, or a hand blender or even a wooden spoon, beat the eggs till it turns light and frothy.
- Blend the sugar to the beaten egg, till it turns light cream in color.
- Add in the vanilla extract and the oil to the egg sugar mixture and blend till it is well incorporated.
- Add in the sifted dry ingredients in two additions and blend in using a wooden spoon or spatula by folding method.
- Stir in the toasted nuts and dried fruits.
- Transfer the batter to a greased 9-inch pan and bake at 180 degrees Celsius for 30-35 minutes, or till a toothpick inserted in the middle of the cake comes out clean.
- Let it cool on the cooling rack for 1-2 hours.
Tips & tricks
- Toast the nuts to bring out the flavor of the nuts in the cake.
- Dried cranberries, and glazed ginger make a combination for carrot cake.
- Apple sauce or grated apple can be added to the cake as it makes the cake super soft even after refrigeration.