Who does not adore a slice of a soft carrot cake with a large cup of hot tea? I adore carrot cakes even without any tea. Especially this cake. It's my first real carrot cake (after a few carrot muffin attempts) and it turned out amazing. I must have done something right, it looks delicous, it smells delicious and it tastes even more delicious. Honestly, I can't wait to bake it again. Give it a try. If you are a fan of cakes with a soft and moist texture you'll love it like I do.
2 cups white flour
2 tsp baking powder
about 1 tsp cinnamon (or more if desired)
(other spices, if desired)
a pinch of salt
1 cup sugar
3/4 cup oil
about 2-3 cups finely grated carrots
Preheat oven to 180degC. Grease two loaf pans. Combine flour, baking powder, salt and cinnamon. Beat the eggs for about 1 minute until light and bubbly, then add sugar and beat for another 2 minutes until the mixture is very fluffy and light. Beat in oil, just until incorporated. Sieve over the flour mixture and beat in quickly until incorporated. Do not over beat. Gently fold in the carrots until well combined. Pour the batter into the prepared pans and bake for about 30 minutes until done. As the texture of the cake is extremely soft, make sure to be careful while removing the cake from the pans. Then let cool completely.