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Before you jump to Easy Carrot Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Making the decision to eat healthily offers great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically assume that healthy diets demand a great deal of work and will significantly change how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by carrying out several small changes.
The first change you need to make is to pay more attention to what you purchase when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. A great healthy alternative can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy each day. You don’t like eating oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.
To sum up, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to easy carrot cake recipe. You can have easy carrot cake using 7 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Easy Carrot Cake:
- Use 175 g light muscovado sugar
- Provide 175 ml Sunflower oil
- Get 3 Lerge eggs lightly beaten
- Get 140 g Grated Carrots (about 3 medium)
- Prepare 175 g Self-raising flour
- Use 1 tsp bicarbonate of soda
- Get 1 tsp Ground Cinnamon
Steps to make Easy Carrot Cake:
- Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated Carrots.
- Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon into the bowl. Mix everything together, the mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
- Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
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