Fluffy & moist baked carrot cake

My family loves carrot cakes. What better time than now to try making! I used to think that making this cake takes alot of effort and still think so, more than banana cake due to the need to grate carrots, zest and juice oranges. Tried a recipe sometime ago and it was a disaster. The cake did not turn out looking shabby but texture was like ‘kueh’ or pudding like instead of being airy and spongy. The failed attempt also took longer to bake/ cook.

Failed attempt most likely due to the usage of mostly brown sugar and not beating the fat and sugar enough

As am not a fan of whipping up cream cheese and icing, will be following the recipe of Cooking a dream. I’d recommend this recipe because the result was soft, moist and fluffy cake.

Preheat oven to 170degC. Prepare some raisins if preferred (about 2 – 3 tbsp or more if you love raisins) and just sprinkle some just before baking
Mixer should stay on all the time, to whip as much air as possible while adding all wet ingredients. It only stops when the flour is added.
Pour batter into lined baking pans/ tins. Just line the bottom with baking or parchment paper
At this point, sprinkle raisins into batter if preferred. This photo was taken before raisins were sprinkled.
Bake for 40 – 45min. Alternatively, use 1x 20x7x5.5 loaf pan but baking time would be longer around 65min, check with skewer if it comes out clean, it’s done. Otherwise check every 5 – 10min.
Cool for 15min then use a knife, go along the edges of the pans and remove cakes to cool through

Verdict – great recipe to follow! Cake tasted very orangey which was very nice but may not be carrot cake like. But because it’s so soft and moist, and I love citrus, can have it all the time! For those who prefer more carrot taste, reduce the orange zest by half.

If you try the recipe or have any tips to share, pls feel free to comment. Would love to learn from anyone! Thanks in advance and have a great weekend!

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