Carrot Cake Ingredients and cake tin sizes:

Round tin sizes Square tin sizes Butter Castor sugar Self raising flour Salt Baking powder Eggs Milk Vanilla essence

6 inches 5 inches 75g 75g 85g a pinch 1/4 tsp 2 1 tbsp 3/4 tsp

8 inches 7 inches 150g 150g 170g a pinch 1/2 tsp 4 2 tbsp 1 1/2 tsp

10 inches 9 inches 300g 300g 340g a pinch 1 tsp 8 4 tbsp 3 tsp

12 inches 11 inches 600g 600g 680g a pinch 2 tsp 16 8 tbsp 6 tsp

Method: Preheat oven to 170 degrees Celsius. Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt. In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour. Finally add in vanilla essence and combine well. Pour batter into a greased and floured cake tin and bake for 35 to 40 minutes until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and let it cool completely before decorating it.

This recipe makes a moist cake that smells and tastes absolutely amazing, and is also very simple to do! Ive also shared the recipe for chocolate marble cake here for I feel they are both very much related. Besides, marble cakes are so much more interesting than just plain butter cake, dont you think so? (the chocoholic has spoken!). Ingredients for a basic butter cake

200g self-raising flour add in a pinch of salt 200g castor sugar 250g butter 4 eggs (preferably AA-sized / extra large) 1 tsp vanilla essence 4 tbsp of milk

Method 1. Preheat oven to 180 degrees celcius. Grease and line a 20cm cake tin and place aside. 2. Beat butter and sugar till white and creamy. Add in eggs one at a time and beat till combined. 3. Mix in milk and vanilla essence and gently fold in the shifted self-raising flour. 4. Pour batter into prepared cake tin. Bake for 30-35 minutes until an inserted wooden pick comes out clean.

Heres the additional things you need to make a marble cake. Additional ingredients for a marble cake

3 tbsp milo or 3 tsp cocoa powder 4 tbsp milk 1/2 tsp chocolate emulco

Method for making a marble cake 1. 2. 3. 4. Follow the steps for making a basic butter cake until step 3. Mix the milo, milk and chocolate emulco until it becomes a paste. Take out 1/3 of the batter and stir in the chocolate paste. Place 1/3 of the white batter in the pan. Layer the chocolate batter over it. Top with the remaining white batter. 5. Using a knife, swirl the chocolate batter into the white batter to incorporate it in a marble effect. 6. Bake for 30-35 minutes until an inserted wooden pick comes out clean.

I love to eat butter cakes with a scoop of vanilla ice cream. Its so sinful. *sigh*

Note: I scoop 3-4 spoon of the batter and mixed it with chocolate paste to make this marble butter cake. I'll share my own version of butter cake recipe soon.

Extra Moist and Buttery Butter Cake 100g Plain Flour 80g Self Raising Flour 110 Caster Sugar 4 Eggs 250gm Butter 1tsp Vanilla Essence

Sift the flours together and set aside. Cream butter and sugar till it becomes pale and creamy. Add in eggs, one by one, beating well. Add the Vanilla Essence. When the mixture is all mixed well together, fold in the flour. In a preheated oven set to 180 deg C, bake your cake in a lined and greased pan for about 20 - 25 minutes til the cake is nicely browned at the top. Use a tooth pick to insert to make sure it comes out nice and clean. This cake is simply yummy, simple and moist! For those who prefer it less sweet and less buttery, use 90g Caster Sugar and 200gm Butter.

Butter cake
Ingredients
o o o o o o

250g butter 210g castor sugar 4 eggs 1 tsp vanilla essence 200g self-raising flour, sifted with 1/2 tsp salt 4 tbsp fresh UHT milk

Method
Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170C. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence. Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined. Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking. Bake in preheated oven for 55?60 minutes or until cooked through when tested with a skewer.