Carrot Cake ala Anita Maft

Carrot cake is one of traditional british cake served in any occasions. I had brought these to a picnic at Southampton Common and an Islamic study amongst Indonesian society and they loved them!
Thanks to Joanna, who was a chef before she works at halls of residence where I work as well,  and gave me this fabulous recipe. This is an easy peasy recipe, you'll find that you won't fail in every single shot. This cake is gloriously moist and a healthy snack for kids and the rest of family.

 Equipments:

2x23cm loose-bottomed cake tins (or any cake tins you have)

A mixing bowl

A spatula

A hand-whisk/mixer

Ingredients:

300 ml sunflower oil (I'd prefer to use butter, melted)

225 180 g soft brown sugar

4 eggs

175 g golden syrup (you may swap with honey or any kind of liquid sugar) 

350 g self-raising flour, sifted

2 1 tsp ground cinnamon

2 tsp crushed cloves ( I never use this)

1 tsp ground ginger

1 tsp bicarbonate of soda

225 g carrots, coarsely grated

55 g desiccated coconut

55 g raisins

1 tbsp chopped walnut (if you like it)

As you seen, I have reduced some of ingredients according to my taste. You can add other dried fruit, like sultanas, and you'll get a scrumptious one.

How to make it

Preheat the oven to 180C/350F/gas 4.

Butter and flour the cake tins.

Blend the oil/melted butter, sugar, eggs, and golden syrup in a large bowl.

Then beat in flour, spices and bicarbonate of soda.

Fold in the carrots, raisins, coconut and walnuts.

Divide the mixture between tins, level the tops and bake in the oven for 35-40 minute, until a fine skewer plunged into the centre comes out clean. (It take up to 60 minute if you use loaf tins)

Leave the cooked cakes to rest in the tins for 10 minutes before turning onto a wire rack to cool.

Well, this time I baked without raisins and walnut as my kids don't like them.