It’s saturday, a beautiful day outside, most likely the warmest day in a good while… what to do.. what… to… do… oh wait! Carrot cake! I had some carrot that was about to go off, so why not?
I called my grandma and she gave me her recipe a good while back… A few years actually and I never got around to doing it! It is a very simple recipe and everyone probably could do it if you have one hour to spare!
For this recipe, I won’t use grams, just units of measure (in mugs), depending on how big you’d like it to be!
- 1 and 1/4 mug of wholemeal flour
- One mug of brown sugar
- 1/4 mug of sunflower oil
- One mug of grated carrots (more if you want)
- Two large eggs
- One tablespoon of baking powder
- A few crushed spearmint leaves
- For topping
- 75% of dark chocolate, 15% of milk chocolate, 10% of grated coconut (if available)
It is quite simple! Mix the sugar, carrots, eggs and oil first, until the sugar has dissolved. Add the flour and baking power and mix for about 5 minutes. Grease your baking tray and make sure that the dough is at least 4cm high for best rise and bake it for about 40 minutes. After 25 minutes, stab the middle. If your knife comes out with some dough, bake it some more!
For the topping, melt the chocolate and mix the coconut. Spread on top of the baked cake and wait for it to cool. That’s it!
Fancier toppings can be made… I was just to lazy to do so! Enjoy!