Quick and Easy Carrot Cake

Grease two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal. Lightly flour the sides to prevent sticking.

Peel and finely grate 3 cups of carrots. Ensure the shreds are even for a consistent texture in the cake. Avoid pre-shredded carrots, as they are too dry.

In a large bowl, whisk 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg and a pinch of salt.

In another bowl, beat 1 cup of vegetable oil, 1 cup of granulated sugar, ½ cup of brown sugar and 4 eggs until smooth and creamy. Stir in 2 teaspoons of vanilla extract.

Gradually fold the dry ingredients into the wet mixture, stirring gently. Avoid overmixing to keep the cake soft. Once combined, fold in the grated carrots and ½ cup of chopped nuts (if using)

Preheat the oven to 175°C. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

In a mixing bowl, beat 225g of cream cheese, ½ cup of unsalted butter, 2 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth and fluffy.

Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly.

Slice and serve the carrot cake. Store leftovers in an airtight container in the refrigerator for up to five days.

Veal’s leg with cranberry sauce;   Salmon rolls;   Spinach and Feta Pancakes;   Sundried tomato and parmesan pancakes;   Chickpea and spinach pancakes;   Boiled beef and vegetable loaf;   Chicken cutlets with mushrooms;   Braised pearls of the sea.

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