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Carrot cake

TOTAL TIME
25 MIN
PREP 25MIN
COOK 0MIN
SERVINGS 12
NUTRITIONAL INFORMATION
Energy :
240 kcal
Carbohydrate :
33 g
Protein :
4.5 g
Fat :
9.6 g
NUTRITIONAL FACTS

Carrots are packed with Vitamin A which are great to enhance your eye-sight. They are also rich in fiber, Vitamin K and other essential vitamins and minerals.

icon INGREDIENTS
MILKMAID
1 small tin
Carrots Grated
350g
Butter
100g
Flour
200g
Baking Powder
1 tsp
Soda Bicarbonate
1 tsp
Nutmeg Powder
1 tsp
Soda water
150ml
icon DIRECTIONS

Step 1

Preheat oven to 1800C, grease and dust a baking tin of 8” diameter with flour. Sift flour, baking powder, and baking soda and nutmeg powder. Dust carrots with 2-3 tbsp flour to prevent them from settling at the bottom.

Step 2

Add a few tablespoons of flour to MILKMAID mixture, stir and then add some soda water and mix again. Repeat alternatively flour and soda till all the flour and soda are used up. Fold in carrots.Soften butter and add MILKMAID and mix well.

Step 3

Pour batter into the prepared baking tin and bake in at 180°C for 45-50 minutes or till done. Remove the cake from the tin and allow to cool on a wire rack for 5-10 min.

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