Carrot Cake

Good morning #Hive family today I made a cake that I want to share with you.
It is a rich and delicious carrot cake 🥕.

Especially this carrot cake brings back memories to my childhood, to the school days that my mother used to make my brother and me, carrot and soy cakes. With which there is really no competition 😄 of those cakes my classmates and even teachers enjoyed.

Ingredients:
2 cups wheat flour
183 gr grated carrot
1 tablespoon of baking soda
1 tablespoon baking powder
1 tablespoon apple cider vinegar
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
½ tablespoon salt
1 tablespoon vanilla extract
½ cup vegetable oil
2 tablespoons flaxseed
1 cup sugar

The first thing to do is to make the egg substitute, in this case we did it with flaxseed. To make it is a very simple process. To two tablespoons of flaxseed add 6 tablespoons of water (this amount represents 2 "eggs"). The idea of making it first is to incorporate it very well with the water and let it rest so that the flaxseed releases the gel.

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

1 tablespoon of baking powder

1 tablespoon of baking soda

½ tablespoon salt

After having sifted all these ingredients, we incorporate them very well. Either by hand or with the help of a spoon. Add the grated carrot plus the cup of sugar and incorporate again.

Add 1 tablespoon apple cider vinegar, ½ cup vegetable oil and 1 tablespoon vanilla extract. Beat well. Finally add the flaxseed egg and beat again very well.

Preheat oven to 180° c and bake the cake for approximately 40 - 45 minutes or until the knife comes out clean (courtesy of grandma)