Miriam is an enthusiastic cook. At 13 years old she would bake cakes for her young siblings and parents and they loved them.
- 2 cups all-purpose flour
- 1/2 Cup oil (do not use margarine or butter the results will be different. If you want more moist cake use 1 cup to 11/2 cup of oil.)
- 1 cup granulated sugar (Adjust this to your taste)
- 3 Large Eggs
- 1 cup water/milk/buttermilk
- 1 cup grated carrots
- 1 tablespoon Vanilla
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/4 teaspoon salt (Optional)
- 1 Teaspoon Cinnamon (Adjust to your taste)
- 2 cups (400g) confectioners’ sugar
- 110g butter/margarine (unsalted)
- 1 teaspoon vanilla
- 1 tablespoon lemon juice (Optional)
Directions- Step 1
In a large bowl, mix oil, sugar, eggs, vanilla, and cinnamon. Mix for around two minutes. This will ensure all sugar dissolves and the other ingredients mix well. You can use a wooden spoon and mix with your hand or use an electric mixer, both will work well. If using a wooden spoon take around four minutes to mix.
Mix the flour with baking soda and baking powder. Add the flour o the wet mixture and stir until all the ingredients mix well. I prefer to use hand at this stage. Do not mix for long, since mixing for long removes bubbles which are important for cake rising. Once the flour and wet mixture mixes well, add the carrots. At this stage, the carrots are just required to mix with the dough, do not over mix. Just make sure the carrots are well distributed in the mixture. You can also use your hands to mix the carrots.
If the dough is thick add some water/milk/ buttermilk. Buttermilk usually gives a great taste. However, buttermilk is usually a bit expensive. If buttermilk is not available use whatever is convenient to you. You can also make buttermilk at home with easily available products. Do not worry about where to get buttermilk. Make one yourself.
Alternatives to butter milk
- Mix 1 cup of milk with 1 tablespoon of lemon juice. Let it sit until it curdles for ten minutes.
- Mix 1 cup of milk with 1 tablespoon of white vinegar. Let it sit until it curdles for five minutes.
- Mix 1/4 cup of milk with ¾ cup yoghurt. Let it sit until it curdles for five minutes.
- Mix 1/3 cup of milk with 2/3 cup of cream tartar. Let it sit until it curdles for five minutes.
- Mix 1/4 cup of milk with 3/4 cup of sour cream. Let it sit until it curdles for five minutes.
For vegetarians, the eggs can be substituted with twelve tablespoons of yoghurt. Yoghurt makes very good substitutes for eggs. The oil can be a vegetable oil, olive oil or any other oil provided it is not solid oil. The healthier the cooking oil, the better it is. If you do not like cinnamon you can exclude it from the recipe, the cake will still be good. You can substitute any other spice that you like in the cake. If you like to add more carrots to the recipe, make sure you add the baking soda to 1 teaspoon.
Take round baking tin and apply a small amount of oil at the bottom and on the sides. Dust some flour on the baking tin. Dusting is important; it helps the margarine not to melt on the cake. An alternative is the paper lining. This process ensures that the cake does not stick on the baking tin. Pour the mixture into the baking tin. You can also use the load baking tin. It will work well and you can cut it in small slices.
Preheat oven to 180o Celsius (356F) for 5 minutes. Set the upper and lower heat so that the heat is well distributed. Put the cakes in the oven and bake for approximately one hour. Do not open the door of the oven when you put the cake in the oven for the first 15 minutes. Bake for 50-55 minutes.
To identify if the cake is ready, take a toothpick or a knife and insert it at the centre of the cake. If the knife or toothpick has some dough on its sides, the cake is not ready, otherwise, the cake is ready.
Once the cake is well cooked, remove from the oven and put it on a rack to cool. Wait until it has cooled completely.
This cake is now ready to serve. It is great even without any frosting. But if you would like to frost it, the following frosting will work well.
Making the frosting
Use butter at room temperature. This helps during mixing because it is soft enough.
In a bowl, whisk/beat the butter until light and fluffy. Add the confectioners’ sugar. Add vanilla and whip until creamy. If the mixture is too thick add several teaspoons of cold milk and mix well. If you want to enhance the taste of buttercream, add 1 tablespoon powder milk.
This cake can be served with fresh fruit juice, hot or cold tea, alone without any other accompaniment, or any other drink according to preference.
Carrot cake is great for outdoor parties such as birthday parties, baby showers, weddings, graduation, anniversaries or any other important occasion. This recipe is specifically great for adults and kids.
It is also good for ailing persons who do not want to eat very sugary cakes. This cake can be cooked without sugar since carrots have natural sugar in them.
You can also add walnuts, dried fruits, crushed pineapple and any other nuts to your preference.
Play around with the recipe, with practice it is possible to bake delicious carrot cake which you can sell and make money. Understand your market niche and tailor it to suit their needs. You can make small samples of different tastes and share them with your clients to select what suits them best.
Point to note
A small amount of salt enhances the taste. Make sure you do not put much; otherwise it will spoil the recipe.
Please feel free to contact me for any clarification or guidance.
© 2021 Miriam Syombua Mutisya
Miriam Syombua Mutisya (author) from Nairobi, Kenya on September 10, 2021:
This carrot cake is simply delicious. This is a must-try.