The mother -in -law is baking this cake throughout the autumn. It disappears to the last crumb

In autumn, we bake desserts with apples, pears or. In my family, a carrot cake has been reigning for years, which is beating other baked goods on the head. The youngest ask for them every week, and even adults eat them to the last crumb.

The carrot cake comes out ultra -right thanks to the main ingredient, i.e. carrots. It is thanks to them that it tastes great immediately after baking and after a few days. Forget about baking dry as a chip, which must be drunk with tea or coffee.

The freshness of this autumn cake also extends oil. In addition, it makes its texture soft, delicate and pleasantly moist, and each bite even melts in the mouth.

The mother -in -law gives 1 cup sugar for this baking. Of course, you can reduce or increase its amount according to your preferences.

What ingredients do we need to make carrot cake? Here is the exact list:

• 2 cups of flour;
• 1 cup of sugar;
• 1/2 cup of oil;
• 4 eggs;
• 300 g carrots;
• 1 teaspoon of baking soda;
• 1 teaspoon of baking powder;
• 1 teaspoon of cinnamon;
• 1/2 teaspoon nutmeg;
• 1/4 teaspoon of salt.

Prepare carrot cake in a 20×20 cm form. Grease it with butter and sprinkle with breadcrumbs or put it with baking paper.

Then peel the carrots and grate them on a medium mesh. Transfer the vegetables to a bowl and add flour, oil, cinnamon, nutmeg, baking soda, baking powder and salt to them.

In another dish, combine eggs with sugar and start to beat the whole until a smooth mass forms. Then pour it into a carrot bowl and mix everything.

Pour the prepared dough into the mold, align the top and Bake in an oven preheated to 175 degrees Celsius for 50 minutes.

My mother -in -law covers carrot cake with powdered sugar. However, you can pour them with icing or sweet butter cream. It is worth sprinkling this baking with nuts.