Simple carrot cake 🧡🥕

Ingredients:

-1 large carrot (222g) (stem cut off & peeled)

-100g of cold unsalted butter (diced)

-94g of vegetable oil

-12g of vanilla bean paste

-318g of warm milk

-56g of granulated sugar

-65g of dark brown sugar

-2 medium eggs (90g) (at room temperature)

-1/8 teaspoon of salt

-285g of all purpose flour

-1 teaspoon of baking powder

-1/4 teaspoon of baking soda

-1/2 teaspoon of ground ginger

-1/2 teaspoon of ground cinnamon

-1/2 teaspoon of ground nutmeg

-5g of icing sugar

Steps:

Step 1. Start by preheating the oven at 325 degrees Fahrenheit.

Step 2. Grate the carrot in a large bowl.

Step 3. Add the butter to a non-stick pan and turn on the heat on medium. Brown the butter by cooking it until it turns a golden brown colour.

Step 4. Add the brown butter to the large bowl.

Step 5. Add the oil, vanilla, warm milk & sugars. Whisk well before adding the eggs & salt then whisk again until combined.

Step 6. In another large bowl, add the flour, baking powder, baking soda, ginger, cinnamon & nutmeg. Mix well with a fork or whisk until

combined.

Step 7. Add the dry ingredients (flour mix from step 6) to the bowl with the wet ingredients and whisk until combined but don’t over-mix.

Step 8. Butter a cake pan (I used a 9 inch pan) and transfer the batter to the cake pan. The cake will be ready once a toothpick comes out clean. It took me 40 minutes.

Step 9.  Let the cake rest in the pan for 5 minutes before transferring to a cooling rack.

Step 10. Once the cake is cooled, sift the icing sugar on top, cut a slice & enjoy.

Notes:

-This cake is enough for a minimum of 5 people.

-You can enjoy it with tea or coffee.

-To store, keep the rest of the cake in an airtight container at room temperature for maximum 2 days.