Quick and easy 

“Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.”

Another lockdown entertainment baking in the kitchen.

You will need:

First Bowl:
250g plain flour/self raising flour
2 teaspoon cinnamon powder
2 teaspoon baking powder
Pinch salt
100g walnut or pecan
6 grated carrots
100ml fresh carrot juice – optional
Handful carrot juice pulp – optional

Second bowl:
150g brown sugar
150g white sugar
1 tablespoon vanilla essence
295ml canola oil/vegetable oil

Third bowl:
4 beaten eggs
Ingredients from second bowl

Pre-heat the oven in 180degrees. Add the dry ingredients together from the first bowl and leave it aside. With the second bowl, start by adding the sugars together before mixing the oil in with a spatula. In a separate bowl, lightly beat the eggs and mix them well into the second bowl. Then add both the dry ingredients with the wet ingredients. Line the baking tray with a little bit of butter and baking paper before adding the batter. Bake for 20mins then wrap aluminium foil over the baking tray, it’s to prevent the carrot cake from burning. Keep baking for a further 45mins and keep checking every 15mins and piercing the middle of the bake with a knife to see whether the inside of the cake is cooked through. Once baked, leave to sit till room temperature. You can sift icing sugar or cream cheese if you’d like the cake to be on the more sweeter side.