- 1/2 cup (50 gms) walnuts or almonds, roasted and chopped
- 1 1/4 cup(170 gms) raw carrot, finely grated
- 1 cup (130 gms) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup(150 gms) granulated white sugar
- 1/2 cup (120 ml) cooking oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons confectioners or icing sugar
- Preheat oven to 180 Degree C (350 Degree F). Place the oven rack in the middle of the oven. Line a 8 inch round cake tin with parchment paper and grease the paper.
- Sift or whisk flour, baking powder, baking soda and salt to get them combined well.
- Place the eggs in the bowl of your stand mixer, or use a large bowl with your hand mixer.
- Beat until the eggs are well broken and add the sugar and beat until pale yellow and creamy.
- Add oil and pure vanilla extract and beat well again.
- Fold in the flour mixture and beat just until combined. Do NOT over beat.
- Remove bowl from the beater and fold in the grated carrot and chopped nuts and using a wooden spoon combine them all well.
- Pour the batter in the prepared tin and bake in oven for about 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and cool on a wire rack and transfer to the serving plate/board.
- Using a tea strainer, sift unsweetened cocoa powder on top of the cake covering it fully.
- Cut out a star shape on a thick paper and place it carefully on the cake coated with cocoa powder.
- Sift icing sugar on the sides of the thick paper, covering the exposed parts of the cake.
- Slowly and carefully remove the star cut out so that the icing sugar does not spill over the cocoa powder.
- The star dust topped carrot cake is now ready to be served.
Adapted from: Joyofbaking