Carrot cake

Ingredients for 1 servings:

• 250 g flour
• 2 tsp baking powder
• 200 g vegetable oil
• 50 g milk
• 220 g sugar
• 3 eggs
• 300 g carrot(s), grated
• 1 pinch of salt
• 1 tsp, sautéed cinnamon, optional 2 tsp (optional)
• e.g. powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

simple, juicy, quick to make and you usually have the ingredients at home

Combine flour, baking powder, salt, and cinnamon and sift into a bowl. Whisk together oil, sugar, milk, and eggs with a mixer. Gradually add the sifted ingredients and mix until a smooth batter forms. Fold in the not-too-coarsely grated carrots. Pour the batter into a well-greased square pan (mine is 20 cm x 31 cm). Place in the oven preheated to 200 °C (400 °F). After 15 minutes, reduce the temperature to 180 °C (350 °F). Cover the cake if necessary to prevent it from overbrowning. Bake for another 30 minutes. Since every oven bakes differently, I would do the toothpick test now. In my case, it takes no longer than 45 minutes in total. If it’s not ready yet, bake for another 10 minutes. Dust the cooled cake with powdered sugar. I’ve also baked this cake with a handful of chopped walnuts. Very delicious. Or try 150 grams of drained and chopped pineapple.