About this recipe: This is carrot cake recipe was handed down to me from my great aunt. My husband asks me to make this carrot cake for all special occasions.
jmatthews00
Ingredients
Serves: 12
- 275g plain flour
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon baking powder
- 2 teaspoons bicarbonate of soda
- 4 eggs
- 400g caster sugar
- 350ml vegetable oil
- 375g grated carrots
- 125g chopped walnuts (optional)
- 200g sultanas (optional)
Method
Prep:30min › Cook:45min › Ready in:1hr15min
- Preheat the oven to 160 C / Gas 3. Lightly grease and flour a 20cm cake tin.
- In a large bowl, combine flour, salt, cinnamon, baking powder and bicarbonate of soda.
- In a large mixing bowl cream together eggs and sugar. Add oil.
- Slowly add dry ingredients and blend together well. Add carrots, walnuts and sultanas.
- Pour into cake tin and bake for 35 to 45 minutes. Check after the first 35 minutes, to see if a skewer inserted into the centre of the cake comes out clean. If not, continue to cook, checking every 5 minutes.
- Top with your favourite cream cheese icing and enjoy.
- Suggestion:
- Depending on your oven and how many cake tins you use, the cooking time will vary:
- 1 deep-sided 20cm spring-form cake tin at 160 C will take approximately 60 to 90 minutes. Check the cake regularly after 40 minutes, covering the top with foil if it starts to brown too much around the edges.
- You can divide the mixture equally into 2 x 20cm shallow cake tins and cook for less time at 160 C, approximately 45 to 60 minutes. Check the cake regularly after 30 minutes, covering the top of the cakes with foil if they have started to brown too much around the edges.
