Simple Carrot Cake

I got this recipe from someone but made some modification to suite my taste (less sugar and oil)

NOTE : 1 cup means 330 ml drinking mugs not 250ml ones.

1 cup of fine brown sugar

1 1/2 cup walnuts, roasted and roughly chopped

3 large eggs

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

3/4 vegetable oil

1 1/2 cup self raising flour (or plain flour with 1/2 tsp more baking powder)

1/2 tsp salt

2 cups grated carrots (gently squeeze out part of the juice from the grated carrots)

Method :

1. In a cake mixer, beat sugar and oil for about 2 minutes. Add in eggs one by one and continue mixing until sugar dissolves.

2. Mix flour with baking soda, baking powder, baking soda, salt cinnamon.

3. Sieve flour into the sugar mixture and fold the flour in evenly.

4. Fold in carrots and nuts.

5. pour into a oiled and floured baking pan and bake in moderately slow oven for about 45-50 minutes.

Note : I chose to squeeze out PART of the carrot juice so that the cake will be more fluffy and not soggy. I also preferred using baking powder despite using self raising flour for the same reason (after many testings). My oven has a scale of ten. Moderately slow oven means heat scale at 3.5. Use a toothpick to test whether the cake is done by poking right into the centre of the cake. If the toothpick comes out dry, then the cake is cooked. Sugar and Eggs gives a nice golden brown color to the cake.