Recipes From a Cookaholic: The Softest Carrot Cake

Bundt cake is one of the easiest things to bake in the world and carrot cake is my favourite flavour. The first time I tried a carrot cake was when I watched "Issız Adam" and did not know that cakes could have carrot in them. So, I asked my grandmother to bake me one and the taste just amazed me. Back at the time I didn't think that a cake could consist of vegetables and be this delicious. Plus, it is very easy to prepare. If you pay attention to only two key points, you will end up with the perfect cake with a cotton soft interior and a nice crunch on the edges.

Make sure oil the pan with butter or margarine and dust with flour

Oiling and dusting the bundt pan guarantees that your cake will come out from the pan clean once baked. The cold oil does not melt easily in the oven therefore, a vegetable oil spray won't work. If you just oil, your cake will end up with a greasy exterior. However, we are looking for a coating that will prevent the cake from sticking to the pan. Therefore, by dusting the pan after you have oiled it makes sure that your cake will come out without sticking.

Make sure to mix the eggs and the sugars until it gets fluffy*

To be more precise, fluffy means until the egg mixture is airy, pale yellow and orange-ish. This process often takes about 7-8 minutes. By whisking the eggs and the sugars on medium speed and for a long period of time, you incorporate more air into the cake batter. This way, your cake is fluffier and sponge-like. Therefore, do not underestimate

this step.

With these key tips in your mind, you will end up with the softest cake that you can also use as a pillow :) Just kidding.

This carrot cake recipe is adapted my grandmother's ultimate bundt cake recipe that never makes you disappointed. Since her measurement are often estimated with her eyeball and hands, I worked on the exact measurements for you.

Here is the recipe for The Softest Carrot Cake ...

Ingredients:

3 eggs

255 g. granulated white sugar

90 ml milk

90 ml vegetable oil

1 medium carrot, finely grated

1/3 cup crushed walnuts

10 g. baking powder

3 g. salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

245 g. all purpose flour

Directions:

1. Preheat the oven to 180 degrees C.

2. In a stand mixer or with a hand held electric mixer, mix the eggs and the sugar until it gets fluffy*.

3.Squeeze the juice out of the carrots and add them into the cake batter. Pour in the milk, the vegetable oil and the vanilla extract. Mix in slow speed until well combined.