How to Prepare Appetizing Carrot cake #4weeks challenge

Carrot cake #4weeks challenge. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe.

Carrot cake #4weeks challenge Says that it rivals his favorite carrot cake recipe. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. You can have Carrot cake #4weeks challenge using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Carrot cake #4weeks challenge

  1. You need 5 of Carrots.
  2. You need of Vanilla essence.
  3. Prepare 1/4 kg of sugar.
  4. It’s Pinch of salt.
  5. It’s of I litre of milk.
  6. You need 500 gms of blueband.
  7. It’s 1 kg of self rising flour.
  8. It’s 5 of eggs.
  9. You need 1 tsp of bicarbonate of soda.
  10. You need 200 g of icing sugar.

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. Add the carrots and nuts, and mix until just blended.

Carrot cake #4weeks challenge instructions

  1. Mix all the dry ingredients that's is self rising pinch of salt, 1tsp of bicarbonate of soda and food clour.
  2. Mix also the liquid ingredients, put sugar one glass then add cooking oil mix it then add eggs continue stirring then add vanilla essence..
  3. Crate the carrots into small pieces the add to the mixture then stir add the dry ingredients and continue stirring until the dough is formed.
  4. Put the dough into the sufuria and place in another sufuria this is when you don't have an oven and place it on your jiko and ensure the heat doesn't reach it directly.
  5. With for about one hour and check on it cake is ready serve it with juice and enjoy.

Allow the cake(s) to cool completely before frosting. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing.

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