Carrot Cake

Instructions

1. Begin by preparing the carrots. Peel them and grate finely using a shredder, or chop into small pieces if you prefer. The key is to avoid large chunks so the cake bakes evenly and remains moist.
2. In a large mixing bowl, combine the sugar and eggs. Beat for several minutes until the mixture is lighter in color and slightly fluffy.
3. Add the sunflower oil to the egg and sugar mixture, and beat again until fully incorporated.
4. In a separate bowl, combine the flour, yeast, cinnamon, and salt. Mix well with a spoon.
5. Sift the dry ingredients over the wet mixture using a fine strainer. This ensures a light, airy batter.
6. Gently fold the flour mixture into the wet ingredients using a spatula or wooden spoon. Avoid overmixing; just fold until everything is incorporated for a fluffy cake.
7. Finally, fold in the grated carrots evenly throughout the batter.
8. Pour the batter into a greased 22 cm (9-inch) cake pan and smooth the top with a spatula.
9. Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes
• Servings: 8–10 slices
• Difficulty: Easy

Variations & Substitutions

• Add 50 g (1/2 cup) chopped walnuts or pecans for extra texture.
• Stir in 50 g (1/2 cup) raisins or shredded coconut for a sweeter, richer cake.
• Replace sunflower oil with melted coconut oil or vegetable oil for a subtle flavor twist.
• For a lighter version, reduce sugar to 200 g (1 cup) and use unsweetened applesauce in place of half the oil.

Serving Suggestions