Easy Carrot Cake

A cake you can't go wrong with! Fabulous and easy recipe by Satya Sadasivan - thank you! Turns out well every single time, everyone loved it. You could innovate a lot with this one, especially with the topping. And a great way to eat carrots. :) :)

Ingredients

• Eggs: 4
• Carrots: 2 cups peeled and shredded [the red Delhi carrots that come in winter are perfect for this]
• Sugar: 1 cup [I reduced this a bit and added more raisins for the sweetness]
• Brown Sugar: 1 cup
• Vegetable oil: 1 cup [I used my regular cooking oil]
• Flour (maida): 2 cups
• Baking powder: 1.5 teaspoons
• Salt: 1/4 teaspoon
• Nuts: 3/4 cup [I believe it is good to lightly roast nuts first - especially walnut, will take away that slight bitter taste. I add a lot of raisins]

Steps

1. Heat the oven in advance for 10 mins at 180 degrees, while you are preparing the mix.
2. Apply a bit of butter on the baking tray, and then sprinkle some flour on it and spread - this is to make sure the cake doesn't stick to the pan.
3. Sieve flour, salt, and baking powder together, so that the baking powder is evenly distributed.
4. Roast nuts a bit if needed. 
5. Mix the oil and sugars well in a big cake-mixing bowl.
6. Beat eggs thoroughly, scrape carrots.
7. Add beaten eggs and carrots and nuts to the oil and sugar.
8. Add the flour mix to it, mix everything really well.
9. Now pour into the cake tray and bake for 45 mins at 180 degrees. 
10. Check with a fork - if it's still sticky, keep for another 15 mins. 
11. Leave the cake out to cool a bit and then cut. It will be a very soft cake, a bit moist. 
12. If you are creative, you can make a cream/icing topping - lots of scope to innovate there. :)