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You will never grate carrots again! Also how handy is my measuring spoon that levels my dry ingredients and my whisk that doubles as a beater from @Dreamfarm Try my recipe below with crushed pistachios Recipe ⬇️ DRY INGREDIENTS 2 cups plain flour 2 cups caster sugar 2 tbsp cinnamon powder 2tsp bicarb soda 2tsp baking powder WET INGREDIENTS 1 cup grapeseed oil or any vegetable oil 4 medium carrots chopped larger pieces 4 large eggs 1tsp vanilla 1/2 cup chopped chopped pistachios Preheat oven to 160 degrees (fan forced) In a blender add chopped carrots, oil, eggs and vanilla. Blend on speed 1 and slowly raise the speed 6 until all ingredients are smooth. In a separate bowl whisk your dry ingredients well. Then add your wet ingredients. Mix well for a a few minutes. Add chopped pistachios and mix until just combined. Spray baking pan with canola spray then brush evenly. Dust with flour and pour cake batter until 3/4 filled. . Don’t fill pan more than that as cake rises significantly and bake for 1 hour or till fork or skewer comes out clean. Allow to cool before topping with frosting. Cream cheese Frosting 250gm cream cheese room temp 100gm room temperature unsalted butter 400-500gm sifted icing sugar 1-2tbsp lemon Beat butter and cheese together making sure the cheese and butter completely dissolved and it’s lump free. Slowly add icing sugar and mix well after each addition. Add lemon and mix till fluffy. You can make the frosting thinner by adding more lemon. spread on your cold cake. #cake #carrotcake #dessert #fyp
