C stands for... Carrot cake

I wrote about it in a freewrite today I made one after studying at least ten different recipes.

I bought carrots last week and even baking soda (first time in my life).
A part of the recipes used baking soda plus baking powder others baking powder only (5 teaspoons). I used both and can't say I noticed any difference without baking soda.

Most recipes mentioned oil (250 ml), one a bit butter and the rest oil and two butter. I used sunflower oil. To my experience a cake made with oil tastes different from one baked with butter (25 grams of butter won't make much difference). I like real butter more.

Light brown sugar (250 grams). I didn't have any so I mixed some sugar with my dark brown. The dark brown turns out to be fake anyway but my child felt delighted with the light brown I made so I made some extra to eat it with toast bread.

I used 4 eggs, some recipes mention 5 or 6.

Spices used: cinnamon, nutmeg, ginger and another one (forgot the name) plus salt. Some recipes mentioned 'speculaas'spices which are seven spices instead of the four I used.

The dough has a lot in common with 'Hermann' the friendship bread or the Saint Nicholas cake (both not my taste).

After the wheat flour (300 grams) was stirred through it the carrot was added to it. Since I don't have walnuts I skipped that part (some recipes mention raisins too).
I had no intention to make a pie (layers) and didn't add crest of one orange to it either.

Oven: 180°C (I only have underheath) which is if you ask me to high. A better temp is 140-150°C for about 50 minutes till an hour.

The result a soft cake but nothing special. Banana bread tastes better. The baking soda did? I mainly taste ginger.

If you like to join this contest see @team-ccc or
https://steemit.com/hive-166850/@team-ccc/contest-c-stands-for-4-33