Carrot Cake By Chef Hemedi

Chef Hemedi’s Carrot Cake is another utterly delicious recipe. It’s simple, wonderfully moist, sweet yet full of flavours. Try out Chef Hemedi’s carrot cake from scratch & you are bound to fall in love with this amazing recipe.

Chef Hemedi-Ali- The Pastry Chef Expert!

Over 16 years of experience in the baking industry! 

CARROT CAKE RECIPE

INGREDIENTS

180g sugar
175ml corn oil
4 eggs
140g finely grated carrots
100g crushed nuts
Zest of 1 lemon
180g flour
1¹⁄4 tsp bicarbonate of soda
1 tsp ground cinnamon

Note:
Wash your hands with soap and warm water. Clean your oven with a damp cloth soaked in warm soapy water. Now set the heat to 200*C to preheat. Grease a clean and round 8-inch baking tin then line with parchment paper at the bottom & put aside. Measure out your ingredients carefully and precisely.

METHOD

STEP 1
In a clean stainless steel bowl, add the sugar then pour in the oil and stir a little bit with a whisk then add the eggs. Whisk the eggs until pale and well combined then mix all the remaining ingredients except the grated carrots and fold into the mixture to combine thoroughly.

STEP 2
Lastly, add in the carrots, and mix them well into the mixture to form a thick porridge-like consistency.

STEP 3
Pour the cake mixture into your prepared baking tin & place in the middle of the oven. Reduce the heat to 180*C and bake for around 40 to 50 minutes or until it is baked. It will feel firm and springy when you press it in the centre.

STEP 4
Allow the cake to cool in the tin for 10 minutes, then turn it on to a wire rack, peel off the greaseproof paper
and let it cool completely on the wire rack.

STEP 5
Ice the cake with fresh whipped cream & serve with a hot or cold beverage of your choice.