Carrot cake

I made this carrot cake specially for myself, a cake that I like but not my kids...

I use the organic carrots which bought back by Lucas from his recent school day trip to a organic farm. The price of this carrot is three times more expensive than the normal carrot.

This recipe was adapted from both Jane's corner and My year on grill, butI I changed a bit as I did not prepare frosting and I don't have some of the ingredients in the original recipes.

Carrot Cake
*makes 1 loaf tin 21.5cm x 11.5cm

Ingredients
150g carrot, grated
125g plain flour
50g walnut, roasted and chopped
1tsp baking powder
1/2tsp baking soda
1/4tsp ground cinnamon
2 eggs
75g brown sugar
30g white sugar
A pinch of salt
1tbsp yogurt
120ml canola oil
1tbsp lemon juice
1tbsp grated lemon zest
100g canned pineapple cubes

Method:
1.Preheat oven to 180C.
2.Toast walnuts for 5 minutes until lightly browned and fragrant. Set aside.
3.Sift together flour, baking soda, baking powder, salt and ground cinnamon.
4.Beat the eggs until frothy. Add in the brown sugar follow by the white sugar and beat until the batter is thick and light in colored.
5.Add in the yogurt and continuing beat until well combined.
6.Slowly add in oil and then beat in the lemon juice.
7.Add the flour mixture and beat just until incorporated.
8.Use spatula to fold in the grated carrots, walnuts, pineapple cubes and lemon zest.
9.Pour the batter into a greased and lined loaf tin and bake for 60 minutes.
10.Remove from oven and let it cool on a wire rack. Decorate it by sprinkle some icing sugar on top.

Happy Baking !!