My secret carrot cake recipe

First things first I need to apologize for being so inactive lately, I have been moving houses and I didn’t even get the time to sit down, let alone write anything new. So I'm going to write this short recipe which I guess is considered my first blog from this new and gorgeous house and then some new exciting things are coming up.

Okay so there are two reasons as to why I'm posting my second recipe, I thought I was done with trying out recipes the first time but I guess no. First of all, because this recipe is so amazingly awesome and easy to make, it is perfect for busy students like us, I mean, we are all hungry, we are all running out of time, we will all love this recipe. I have timed myself while doing it and it takes less than 30 minutes to make everything ready, I mean, usually 20 minutes but let's say 30 minutes for first timers. Second reason is that I see all these cool bloggers posting all the nice recipes and I'm like well okay I gotta get on that, I mean I'm a cool blogger too, I guess, (please let me have my moment), so here it is, my first recipe, which is not surprisingly a cake recipe.

It's not surprisingly because well, we all know how much of a dessert and pastry fan I am, if there was one word to describe me, would be sweet tooth, I'm also likely to get diabetes before the age of 30 but YOLO. Can't believe I just said that what year are we in? 2012? but anyways, here is my secret carrot cake recipe, being published all over the Internet, because I love you guys too much. Appreciate it.

No, I'm serious, really appreciate it.

Wait, wait, before I get to ingredients I know what you guys are all thinking, genius, maybe we don't have an oven, well that's cool because I use my rice cooker to bake my cakes, it's so easy and amazing, you just put it on medium and put the lid, and In the case of this cake it's ready in about 45 minutes. So yes, a rice cooker works wonders here; if you don't have an oven.

Ingredients:

(4-6 people, in my case only for me).

• 2 eggs;
• 1 cup of white sugar;
• 2 medium sized carrots (one cup);
• Vanilla (small amount);
• Flour 1 and half cups;
• Cinnamon 1 tea spoon>;
• Baking powder 2 table spoons;
• Butter or oil about half a cup.

(Some of the ingredients and my mixing stuff: butter, about 100 grams, two carrots, eggs, sugar and one cup of the flour)

Method:

Alright, so now, put the eggs and the sugar in one bowl, I usually do this with a professional mixer, because well I bake a lot so it's only logical like that, but you guys can use those hand mixers too, so you start mixing the eggs and the sugar really hard, the eggs need to get thick and turn a little white. About 10-15 minutes of mixing and then you add the molten butter.

(My professional mixer)

You can heat the butter to melt it, usually that's what I do, you can also microwave it, just enough for it to turn into liquid, I usually use about 100 grams of butter, that makes the cake so soft; it literally melts inside your mouth. Now add the butter to the egg/sugar/ Vanilla mixture and just mix it for a minute or two. You can also use oil, but butter makes it taste way better than oil.

For the other part, grate the carrots, the smaller the better, the medium sized carrots need to add up to a cup as well, use the same cup for all the measurements, don’t use one sized cup for one and another for the other, that’s just going to mess it up. Anyways the smaller the carrot bits, the better, I've made it with larger carrot bits and I think it made it taste kind of weird.

For the last but most important part, you need to sieve the flour, you ask why? Well that is going to make the cake become fluffier, this step is super important, I know you all are busy and probably wouldn’t want to do this, I mean who even likes sieving for heaven’s sake but don’t skip it. I usually sieve the flour for three times at least, but I guess two would suffice as well. As you are sieving add the baking powder and the cinnamon to the flour, make sure it's distributed evenly.

(The sieve I used for sieving)

Turn on the rice cooker about 10 minutes before so it warms up, then add the flour to the mixture to the egg mixture very slowly and mix it yourself, very slowly, so the fluffiness of the cake doesn’t go away, at last add the carrots and mix some more, when the whole mixture is even, pour all into the rice cooker and put it on medium, after about half an hour check to see if it has been cooked or basically in what state it is. If you are using an oven, pour the cake in the desired pot and then put the oven to 180 degrees for about 40-45 minutes.

(The final mixture)

(The final product, without the decorations, I was lazy if I'm being honest)

Really do try this out and let me what you think! Apologies for being inactive, I'm back and I'm not going anywhere.

Cheers!

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