Get baking! Just half an hour to Carrot Cake heaven!
In response to a number of requests to share my carrot cake recipe, here it is – one of the simplest and quickest ways I know to bake a perfectly scrumptious carrot cake – ready for the oven in only approximately 30 minutes!
The ingredients you’ll need:
6 eggs (medium sized), 440g soft brown sugar (light or dark), 450ml groundnut oil, 500g self-raising flour, 3tsp ground nutmeg, 3tsp ground cinnamon, 500g grated carrots, 250g sultanas and 250g chopped walnuts (optional)
Preheat your oven to gas 2 / 150degC. Grease and line a 9-inch cake tin (the deepest you have because the cake rises well). Use greaseproof paper or baking parchment to line the cake. If you have a loose-based cake tin – all the better!
Pop the eggs, sugar and oil into a large mixing bowl and whisk them all together until thoroughly combined and quite thick.
In another bowl mix together all the dry ingredients – flour, spices, sultanas, nuts – with the grated carrots. Pop in a pinch of salt.
Now, using the largest metal spoon you have, gradually fold the dry ingredients into the egg/oil mixture. Use a really gentle motion, but keep going until the dry ingredients are well incorporated.
Once done, pour the mix into the tin/pan and pop into the centre of the oven for between 2hours 45mins – 3 hours. The cake will rise well, but ensure it is firm to the touch before removing from the oven (then use a skewer in the centre of the cake to test for doneness). Once the skewer comes out clean of mixture and the cake is done, remove it to a cooling wire tray for about 15 minutes. Then you can turn the cake out (with care) from the tin/pan. It smells really good doesn’t it!!?
Once completely cold, split and fill with delicious cream cheese frosting and decorate the top of the cake as you desire.
Don’t know how to make cream cheese frosting? Watch up, that will be on the blog later this week!