Mom wanted me to somehow consume the brown sugar. We had no butter in the house and were in no mood to go out again for it so I began rummaging through the recipe diaries, just then I remembered that we had been wanting to try out chef Rahat's carrot cake recipe since quite sometime.
Actually I had made it last year for my colleagues and they all had liked it alot. Most of them thought it was a chocolate cake! I think its because it uses brown sugar and so it tastes even better than Betty Crocker's carrot cake recipe.
1 cup oil
pinch of salt
1 and 1/2 cups flour
1 teaspoon baking soda
2 and 1/2 teaspoons baking powder
2 teaspoons cinnamon powder
1 and 1/4 cups dark brown sugar
2 cups or less carrots, pealed and shredded
3/4th cup chopped walnuts
Preheat oven to 180°C/350°F.
Mix together flour,baking powder, baking soda and cinnamon powder. Keep it aside.
Beat sugar,eggs and oil with pinch of salt. Fold in flour mixture.
Stir in carrots and walnuts.
Pour batter in baking pan.
I prefer to line bottom of pan with butter paper and grease it too rather than just greasing it.
Bake for 25 minutes or till knife inserted in center comes out clean.
Note: Icing is not necessary for this cake. I did it only because we had some leftover icing sugar.