Classic Carrot Cake is a low-fat snack cake. The crumb is light and airy and toasted walnuts add a lovely crunch in every bite. Best enjoyed with a hot cup of tea or coffee.
Nature is generous, caring and ever balancing. Mankind has been greedy and ruthless in exploiting the resources, changing the weather patterns and then ranting on how it has impacted the lives and livelihood. It seemed that our hills missed the snowfall this season and everyone mulled on how the low yield of crops and fruits would bring loss to the villagers. Nature is kind and benevolent. It nurtures everyone and does it all selflessly.
It has been snowing and raining in our world for the last two weeks. The season of rain and snow has brought happiness to our village. The fruit trees hold snow in their bare branches and revel at the onset of great fruition.
A Blue Whistling Thrush sings endlessly on a bare Pear Tree.
Apricot trees are bare too. New leaves would be born on their bare branches soon.
Meanwhile, a Green Backed Tit flits from branch to branch.
Our home is flooded with the warm aroma of cinnamon as a Carrot Cake bakes in the oven. It is being baked for our guests who are coming for tea in the evening.
A simple yet classic recipe that is easy to bake and requires simple ingredients that are always there in the pantry. The crunch of walnuts and light crumb makes it a great teatime cake.
Classic Carrot Cake
- 1 cup all-purpose flour
- ½ teaspoon soda (scant)
- ¾ teaspoon baking powder
- ¼ teaspoon rock salt (less if using sea salt)
- 1 teaspoon cinnamon (powdered)
- 2 free range eggs
- ¾ cup unrefined sugar
- ½ cup oil
- 1 teaspoon vanilla extract
- ½ cup finely grated carrots
- ½ cup walnuts
- Toast the walnuts in oven for 8-10 minutes at 150 degrees C or until golden and fragrant.
- Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
- In a large bowl, take first five ingredients. Whisk.
- In a large deep bowl. Beat eggs for 4-5 minutes or until frothy.
- Add sugar. Beat till the mixture becomes pale and frothy.
- Add oil and vanilla extract and beat well.
- Add flour mix and stir to get a smooth batter.
- Fold in grated carrots and toasted walnuts.
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.
- Remove cake from the oven and place on the wire rack.
- After ten minutes, invert on the rack. Remove the parchment paper and let cool completely.
- Slice the next day.
Note - If the carrots are very juicy, squeeze out some juice before folding into the batter.