No matter what I do, my carrot cakes baked in the UK are never as orangey as the ones baked in Portugal... do UK carrots have less carotene? I haven't got a clue!
I usually do my carrot cake differently, but today I did it like this:
- 3 carrots, peeled
- 4 eggs
- 1 cup vegetable oil
- 2 cups flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
Preheat oven at 180ºC and prepare baking tin with margarine and flour.
In a blender/liquidifier/Magic bullet/whatever you use, put carrots, eggs, oil and blitz until you get a runny orange mix without any chunks of carrot.
In a bowl, place flour, sugar and baking powder. Add carrot mix to the bowl and mix well.
Pour onto tin and bake.
Let it bake for about 35-40 minutes, stab it with a skewer to check if cooked.
I guess you could ice the cake to your liking... cream cheese or chocolate would go well... but I