From the time the husband gifted me a small stand-up mixer, I had been painstakingly trying hard to bake. I began with cookies, cupcake, loaf bread, pies, easy cakes and more. Oftentimes, I get heartbreaking results with my “creations”. But, that doesn’t stop me from moving forward to learn more of baking.
We love to eat. We’re sweet-tooths here. So, instead of buying from bakery shops, it’ll give me a lot of savings if I’m going to bake all the goodies we crave.
Thank heavens that I fared well baking this carrot cake. It’s my no-fuss, no-fancy-ingredients-take on the classic carrot cake.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1/3 cup milk
1 1/3 cups vegetable oil
2 teaspoons cinnamon powder (optional)
4 cups grated carrots
- Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.
- Sift together the flour, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together the sugar and eggs until thick then, stir in the oil.
- Gradually mix in the sifted dry ingredients.
- Fold in the carrots.
- Then, spread evenly into the greased pan.
- Bake for 30-35 minutes.
Honestly, I was surprised at how it turned out. The cake is soft and moist despite the simplicity of the ingredients.
’nuff said. Let’s eat. There’s a whole tray to indulge.
I’m a happy newbie baker. I don’t have to spend more on bakery goods every time we visit the city.
Have you tried baking at home? What your favorite dish to bake?