Carrot Cake with Olive Oil

The carrot cake is one of my favourites and I just tweaked it from the original version of using olive oil instead of canola/vegetable oil.This cake has a character in itself and tastes delicious.

Carrot Cake

Ingredients:

 Whole Purpose Flour-2 cups
 Soda-bi-carbonate-1 tsp
 Baking Powder-1 1/2 tsp
 Salt-1/2tsp
 Ground Cinnamon-1 tsp
 Eggs-3
 Sugar-1 1/4 cup
 Olive Oil- 1 cup
 Vanilla Extract- 1 tsp
 Milk- 1/2 cup or less
 Grated carrot-2 cups

Method:


 1.Sieve flour,Baking powder,Baking Soda,Salt,Ground cinnamon for 5-6 times.this is basically to incorporate air to make the cake lighter.
 2.Combine eggs,sugar,vanilla extract,oil.Whisk with hand or a electric beater for 2-3 minutes.Its not necessary to use powdered sugar,normal sugar used for tea/coffee can be used.
 3.Preheat the oven at 200 deg centigrade for 10 minutes.Coat the baking tins with oil.
 4.Slowly combine the wet and the dry ingredients.Finally add the grated carrots and mix well.
 5.Once this is done, pour into the baking tins,it should cover only half of the tin.The cake will rise to 3/4th after baking.For the quantity mentioned above, two tin cakes would do.
 6.Once the wet and dry ingredients and carrot is mixed,quickly pour the mixture into the tins and put it in the oven , as the baking powder starts working once there is moisture.It will lead to a big crack on the top.So, just be quick.
7.Bake at 180 deg centigrade for 40-45 mins.


Tastes yum with vanilla ice-cream.

Note:
 >All ingredients should be at room temperature.
 >All the ingredients should be on the counter before you start making the cake.
 >Keep the cake on the middle rack of the oven.