Recipes

Seasons

Carrot Cake

Ingredients 500ml (2 cups) self-raising flour 500ml (2 cups) Huletts SunSweet Brown Sugar 5ml (1 teaspoon) salt 5ml (1 teaspoon) ground cinnamon 250ml (1 cup) wholewheat flour 375ml (1½ cups) oil or melted brick margarine 3 eggs 5ml (1 teaspoon) vanilla essence 750ml (3 cups) raw carrot, finely grated 250ml (1 cup) nuts, chopped

Method

1. Sift the dry ingredients together. Add the wholewheat flour.
2. Combine the oil or margarine, eggs and vanilla essence. Add to the dry ingredients and beat well.
3. Fold in the carrots and nuts. Pour into a large 23cm greased ring or round tin.
4. Bake at 160°C for 80 - 90 minutes or until a skewer inserted in the centre comes out clean.
5. Turn out and cool. Dust with icing sugar.

NOTES: This cake can also be baked in two medium sized loaf pans.