Carrot cake

Carrot is rich in vitamin A and good source of fibre, its a versatile vegetable  it can be eaten raw, used in salad, can be pureed for soups, can be  used to make sweets, cake, can be used in curries too.
                                     

Ingredients:
  2 eggs
 1 1/4 cup of grated carrot
 3/4 cup brown sugar
 200 cup of vegetable oil
 1 cup of  all purpose-flour
 2 tsp of baking powder
 1 tsp of vanilla essence
 1 tbsp of black-currants

 1 tsp of salt

Frosting:
 1 egg white
 1 cup of icing sugar
 1 tbsp of corn syrup
 1 tsp of vanilla essence




Method:

1. Preheat the oven at 200 degrees . Grease the  6 inches tray
2. Crack egg and seperate white from yolks.Beat the egg white until frothy.
3. Beat the egg yolk lighty , add sugar little by little and beat until creamy.
4. Add oil to egg yolk an beat lightly. 
5. Beat the egg white, vanilla essence  until soft peaks.
6. Pour the egg white to creamy yolk and mix it. Tip in the sultana and grated carrots and fold in.
7. Combine sifted flour, baking power in a seperate bowl.
8. Add the flour in part and fold in the egg mixture.
9. Pour the cake mixture to greased tin and bake it at 180 degrees for 15 - 20 minutes or until inserted skewers comes out neatly
10.      
11. Place the cake on the wire rack for it to cool.

   Frosting:

• In bow crack the egg whites, 
• Bring  water to boil in  double boiler and  simmer it , now  Place the egg whites over the double boiler.
•  Add the corn syrup to to egg white , start beating in low speed.
• Add the sugar little by little to egg white , beat until soft peaks and it is fluffy.
• Remove from the double boiler and mix in the vanilla essence .

    11. Spread it over the cake and decorate it with cherries or grapes or choco chips ( whatever children likes)

                      

                  

    12. You can serve it  with cup of coffee.

               

Hope you like it guys, happy baking!!