Carrot Cake Recipe By Bluberry Cakes

Mrs Itohan Asibor is the Creative Director and CEO of Bluberry Cakes Asaba, Delta State. A purposeful, optimist, trailblazer with a great sense of humor, changing the world in her little way, she is the founder and administrator of The Cake Faculty. A pharmacist by profession, she has brought her wealth of dietary health into the industry, making one of the healthiest yummy cakes..

In this publication, she shares her Carrot cake recipe. I therefore ask you to sit back relax and learn….

CARROT CAKE RECIPE

Self raising flour 125g

Plain flour 125g

Cinnamon 1 teaspoon

Ground ginger 3/4 teaspoon

Ground nutmeg 1/2 teaspoon

Baking Soda 1/2 teaspoon

Vegetable oil 250ml

Brown Sugar 100g

Eggs 3

Golden syrup 70ml

Grated Carrot 320g

Chopped nuts 50g

Raisins 50g (optional)

METHOD

 Grease and line the base of a 7 inch round pan. Pre-heat oven to 170oC

Sift the flours, spices and baking soda together into a wide mixing bowl.

 Break eggs into another mixing bowl. Add vegetable oil, brown sugar and golden syrup into the eggs and whisk together

Make a well in the center of the dry ingredients and gradually pour the liquid mixture into the dry ingredients until combined.

Stir in the grated carrots, chopped nuts and raisins (if used). Mix until just incorporated and a soft consistency is achieved.

 Pour the batter into the prepared pan, level the top with the back of a spoon.

Bake at 170oC for about 1hour 30 minutes

Try it out and thank her for that