Carrot cake

Ingredients:
Walnut-50 gms or 1/2 cup,
Grated carrot- 170 gms - 1 and 1/2 ( big size-grated ),All purpose flour or maida-130 gms or 1 and 1/4 cup,
Baking soda-1/2 tsp,
Baking pwd-1/2 plus 1/4 tsp,
Salt -1/4 tsp,
Ground cinnamon-1/2 plus 1/4 tsp,
Egg- 2,
Granulated sugar ( powdered )- 130 gms or1/2cup plus 1/4 cup,
Canola oil or vegetable oil or other flavourless oil or safflower oil-1/2 cup or 120ml,

Vanilla essence-1 tsp.

Method :
Pre heat oven to 350F or 180 C and place rack in the center of the oven.
Oil 9 inch pan and line with a circle of butter paper at the bottom.

Toast the walnuts in the oven for 5- 8 minutes or until light brown at 180 C. 
Take out in a plate and leave it to cool.
Once cooled,just rub off the skin of the nuts and coarsely chop it.

Peel and grate the carrots and then weight it.Keep aside in a bowl.
In a separate bowl sieve together  flour,baking soda,baking powder,salt and ground cinnamon.

With a wire whisk,mix them together.

In a bowl of your mixer beat the eggs until frothy( 1 minute ).

Add the sugar and beat until the batter is thick and light coloured ( 3 to 4 minutes ).

Add the oil in a steady stream ( mixer is running ) and then beat in the vanilla essence.

Add the flour mixture and beat just until incorporated.

Remove the beater and use a wooden spoon or spatula.
Fold in the grated carrot and chopped walnuts.

Do not over mix( will harden the cake )
Pour the batter on to the prepared pan and then smooth the top layer with a flat spatula or knife.

  

Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven and let it cool on a wire rack.
After 15 minutes,run the knife around the edges of the pan.
Invert the cake and remove the butter paper and then revert back.

Let it cool on wire rack.

This cake is very moist and the texture is very soft.
You can have it plain or can have a cream cheese frosting on top.

Cover and can be refrigerated .
Serves 10 to 12.