A carrot or banana cake is always a good idea. It’s dry and lasts a week. You can have it for breakfast, for a snack, offer it to people who are visiting, or even better, you can dip it in your black coffee and enjoy the perfect taste. 
I got this carrot cake recipe from my childhood. That’s why I use this red cup for measurements.
What you’ll need:

– 2 cups of all-purpose flour
– 2 cups of sugar
– 4 eggs
– 1/2 a cup of cooking oil
– 1 cup of milk (I used Soya Milk here)
– A pinch of vanilla
– 2 teaspoons of baking powder
– 4 grated carrots
– 2 teaspoons of rhum or whisky (to remove the smell of eggs and give the cake a little additional flavor)

How to make it:

1) Break the eggs into a bowl, and beat

2) Add the sugar and beat

3) Add the carrots to the eggs and sugar and beat

4) Add the flour and milk, and beat

5) Add the rhum (or whisky) and beat

6) Add the baking powder, vanilla, and beat, then add the cooking oil while still beating

7) Butter and flour your cake mold (see pictures below for steps to flour and butter a mold)

Step 1: Get butter and flour

Step 2: Spread the butter on the mold

Step 3: Spread the flour on the mold and remove the excess

It should look like this

8) Put the cake in the oven 15 minutes on high fire (220 degrees celsius), then 30 minutes on low fire (130 degrees celsius)

And there you go:

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