This is a no butter involved carrot cake recipe. By the way, I'm blogging thru my phone right now. I'm just trying the blogger app and I find it very easy to blog here if you're in a hurry or drafting something to write while you are away from your computer. Getting back to the cake, while baking it in the oven, try to switch the temperature from 200 to 150 or 180. Don't let the cake rise that much so you will have a nice finish on top and it won't crack that much also. Just alternate the temperature between 150 to 200 degree celsius. If you increase the temperature, the cake will rise very fast and a possibility of cracking. So, it's better to check on the rising and if it starts to cracks a little, decrease the temperature as soon as possible. Every oven differs so there are times that the given time is not accurate. The most safe way is to poke the cake with a toothpick and if it comes out clean, then it's done. Another thing is when the cake is springy to touch then it's finally baked.
Carrot Cupcake Recipe
2 cups of all purpose flour
1 1/2 cups brown or white sugar
2 tsps. cinnamon
1 tsp. nutmeg *optional
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 cups grated carrots or carrot pulps *use heaping*
2/3 cup + 2/3 cup of vegetable oil ( equivalent to 20 tbsps + 4 tsps)
4 eggs hand beaten
Instructions:
Preheat oven to 350 degrees F or 180 degree Celsius
Combine flour, sugar, cinnamon, nutmeg *, baking soda, baking powder & salt.
In a separate bowl, combine softly grated carrots and oil.
Add the flour mix slowly to the carrots mix.
Slowly stir or mix the beaten eggs with the ingredients.
Bake until springy or when toothpick comes out clean (about 15 mins. or more)
*This is the same recipe with my carrot cupcakes*
