CARROT CAKE

 2 ½ cup All-purpose flour

1 cup Brown sugar

½ cup White sugar

2 ½ cups Carrot, shredded

1 ½ cup Vegetable oil (Canola)

4 pcs Eggs

1 ½ tsp Baking soda

1 ½ tsp Baking powder

1 ½ tsp Cinnamon Powder

¼ tsp Nutmeg

1 tsp Salt

227 grams Crushed Pineapple

Procedure

1.  Sift and combine flour, baking powder, baking soda, nutmeg, cinnamon, salt, brown and white sugar.

2.  Beat oil and egg. Add carrots and crushed pineapple. Mix until well combined.

3.  Fold dry ingredients to wet ingredients. Don’t overmix.

4.  Pour into pans or muffin pans.

5.  Bake at 160C for 35-40 mins (cake pans) or 20-25 mins (muffin pans).

Here's my video:

Enjoy!