The inside of this carrot cake is very dark purple in colour because of the black carrots used and looks beautifully exotic. Any variety of carrots can be used to make this carrot cake. It is advisable not to squeeze out the water from carrots as the water imparts moisture and flavour. Eat it plain or topped with cream cheese or creme fraiche.
Black Carrot Cake
Yield: 6 mini cakes
Ingredients
240g cake flour (see notes)
150g butter, room temperature
150g eggs, room temperature
250g granulated sugar
250 grated black carrots
2.5g or 1/2tsp salt
5g or 1tsp baking powder
8g or 2tsp vanilla extract
75g milk, room temperature
Instructions
- Preheat oven to 180°C.
- Grease desired cake molds.
- Sift together cake flour, salt, baking powder and baking soda in a medium bowl.
- Using a stand or hand mixture, beat butter and sugar on medium speed till fluffy and light.
- Slowly add eggs and mix until the yellow disappears. Mix in vanilla extract.
- Gradually add flour mixture to the batter alternately with milk. Beat until just combined. Do not overmix.
- Add grated carrots and stir until combined.
- Pour into the prepared cake molds. Tap the pan on the counter to get rid of any air bubbles
- Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 15 minutes before turning out on a wire rack to cool completely.
NOTES
All ingredients must be at room temperature.
Sift the dry ingredients at least 3 times to incorporate air into the mixture.
Use granulated sugar as the big granules of granulated sugar traps air and results in a softer cake.
For cake flour remove 16g all-purpose flour from 120g flour and add 16g corn flour or remove 2 tbsp all-purpose flour from 1 cup of flour and add 2 tbsp of corn flour.
Do not fill the cake mold more than half with the cake batter.
Do not squeeze out the water from the carrots.
