ULTIMATE CARROT CAKE

INGREDIENTS

3 cups finely grated carrots

2 1/4 cup all-purpose flour

1 cup sugar

1 1/4cup brown sugar

4 large eggs

2 tsp vanilla essence

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup shredded coconut

1 cup chopped dried fruit (I used apricots and raisins)

1 cup olive oil/any vegetable oil

METHOD

1.Grease a 10"cake tin and line with baking paper((The original recipe calls for two 9"cake tins). Preheat oven to 350 degrees.

2.Grate the carrots finely. Add dried fruits to the carrots and keep aside.

3. Whisk together both the sugars,oil,eggs and vanilla.

4.In a separate bowl whisk together the flour, baking powder, baking soda,salt and spices and add it to the wet mixture. Mix gently with a wooden spoon until well combined.

5.Fold in the carrots,dried fruits and coconut.

6.Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick/skewer comes out clean. Let cakes cool completely in the pans on a wire rack. 

P.S.- Recipe adapted from Zoe Bakes

NOTES:

* Original recipe uses sweetened shredded coconut, if you find it difficult to find it, fresh shredded coconut would do just as well as it makes the cake more moist.

* For cream cheese frosting recipe, hop on to Zoe's blog.

* To prevent the dried fruits from settling at the bottom of the cake while baking, lightly coat them with flour.

* Mom advices soaking dried fruits in warm water for around 30min to soften them and make them melt in your mouth while biting into the cake.)