A delightfully easy carrot cake recipe that is moist, full of flavour and a guaranteed hit!
Carrot & Walnut Cake
200g (2 cups) self-raising flour
1 heaped cup of brown sugar
a couple of dashes of ground cinnamon and nutmeg, according to taste
2/3 cup vegetable oil
2 1/2 medium carrots, grated*
120-150g roughly chopped walnuts
OPTIONAL – 2/3 cup sultanas, added at stage 7
1. Preheat oven to 180 degrees C and line a non-stick 18cm cake tin.
2. Sift together flour, sugar and spices in one bowl, and lightly beat together the eggs and oil in a separate bowl.
3. Toss the grated carrot and coarsely chopped walnuts through the flour (if you’re adding sultanas to the mix, do so at this stage), then add the oil and egg mixture and stir till combined.
4. Pour mix into the prepared cake tin and bake for 45 min – 1hr, or till a wooden skewer inserted into the centre of the cake comes out with a few moist crumbs clinging to it. Allow to cool in tin for 10 minutes before removing to a wire rack. Serve at room temperature or warm with a mug of spiced tea
* – to get lovely, long ribbons of carrot in the cake, DO NOT hold the grater vertically and shove your carrot up and down. That is a way to get horrible, MANGLED carrot bits. Hold the grater at roughly a 30 degree angle, the carrot at a 45 degree angle (or as close to the angle of the grater as you can bear for fear of grating your fingers), and grate ONLY from top to bottom.
Am I being overly fussy about grated carrot? Perhaps, but the difference in appearance is most definetely noticable.
Moist, comforting without being heavy as a brick, fluffy crumbs of cake between walnut and carrot bits