Carrot Cake

Ingredients

1 cup + 1 tbsp Flour

2 tsp Baking Powder

¼ tsp Cinnamon Powder

¼ tsp Nut Meg Powder

¼ tsp Ginger Powder (optional)

3 Cloves

¾ cup Oil (Canola or Vegetable Oil)

2 Eggs

¼ tsp Salt

1 cup Carrot grated

¼ cup Cashews chopped

1 tsp Vanilla Essence

1 ½ cup Sugar

¼ cup + 1 tbsp Water

Directions

Take ½ cup of sugar in a saucepan. Add 1 tbs water.

Heat on high until sugar is dissolved.

Reduce the heat to medium and stir occasionally until it turns dark golden in colour.

Remove from heat and add 1/4 cup water.

Stir well set aside to cool down.

Powder 3 cloves along with 1 cup sugar.

In a large bowl add powdered sugar, oil, eggs and salt. Whisk until well combined.

Sieve flour, baking powder, nutmeg powder and cinnamon powder into wet ingredients.

Whisk until wet and dry ingredients combined.

Add the prepared caramel syrup, vanilla essence and continue to mix well.

In a bowl, mix cashews and 1 tbsp plain flour until coated.

Add this to the cake batter along with grated carrot. (Squeeze out the excess water from carrot before adding).

Gently fold the batter.

Transfer to a lined and greased cake tin and bake in a preheated oven at 180°C (350°F) for 50 minutes or until the skewer inserted comes out clean.

Allow cake to cool down.

Ready to serve.

Notes

Place an aluminium foil on top to avoid browning on top for 30 mins of baking.

While making caramel syrup, do not stir too much while to browning sugar in medium heat. Water from the sugar may dry out, but it will melt slowly in medium heat.