Carrot Cake

This is my family’s favourite cake and to whomever I have served this, theirs too.

Ingredients

 2 cups refined flour

2 tsp baking powder

2 cups sugar

1 ½ cups oil

2 cups grated carrot

4 eggs

1 tbsp vanilla essence

Cashews and kismis mixed with a little dry refined flour

Instruction

-          Sieve the refined flour and baking powder together and keep aside.

-          Take oil and sugar in a deep pan and beat them together for about 5 minutes.

-          Add eggs one by one and beat and mix it in well.

-          Gradually mix in grated carrot, two tablespoons at a time.

-          Now mix in the flour, baking powder mix, adding two tablespoons at a time.

-          Stir in the vanilla essence, and fold in the cashews kismis refined flour mix.

-          Take a baking vessel (keep in mind the cake will rise double its initial height during baking), oil it or line with baking paper and pour in the cake batter.

-          Bake in a preheated oven at 170 degrees for 45 minutes to one hour. A tooth pick inserted deep into the center of the cake should come out clean to confirm it is fully baked.

-          Let it cool completely before cutting into pieces. On the second day it becomes moist and tastes better.