How to bake a moist carrot cake

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Get ready 500g carrots. Wash it. Peel it. Grate it finely.

Add ginger, clove,nutmeg & cinnamon powder

Mix it through

Julienne the dried apricots. Add to carrot mixture. You can substitute the apricot with sultanas or raisins.

Add 1/4 cup dessicated coconut. If you like you may substitute this with rolled oats.

Add polenta.

Mix this through

Add eggs, vanilla extract / orange blossom water.

Add brown sugar & oil / butter, butter milk, salt, plain flour, baking powder & baking soda. Mix till well combined. Lastly add the roasted walnuts. Mix gently.

Pour the mixture into a greased tray and place into a 180 deg preheated oven for 35 to 40 minutes.

Try to smoother the top of the cake mixture

Test with skewer to see if the cake is done. Remove from oven. Allow to cool on a rack. Slice the cake in half to get 2 discs, if you wish to ice the cake.

Like so.

Whisk cream cheese with icing sugar. If the mixture is hard to whisk, slowly add some thicken cream to loosen the icing. This makes it easier for whisking.

With a spatula spread the cream cheese frosting and sprinkle the leftover 1/4 cup dessicated coconut on top. Serve with a dollop of vanilla or coconut ice cream. BON APPETIT.

Watch the video: Dates Carrot cakeNo ovenHow to make Dates Carrot cake in home?

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