Recipes
Teatime Treats
Carrot Cake
Ingredients500 ml (2 cups) Self-raising Flour500 ml (2 cups) Huletts SunSweet Brown Sugar 5 ml (1 tsp) Salt 5 ml (1 tsp) Ground Cinnamon 250 ml (1 cup) Wholewheat Flour 375 ml (1 ½ cups) Oil OR Melted Margarine 3 Eggs 5 ml (1 tsp) Vanilla Essence 750 ml (3 cups) Raw Carrot, finely grated 250 ml (1 cup) Nuts, chopped |
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Method
- Sift the dry ingredients together. Add the wholewheat flour.
- Combine the oil or margarine, eggs and vanilla essence. Add to the dry ingredients and beat well.
- Fold in the carrots and nuts. Pour into a large 23 cm greased ring or round tin.
- Bake at 160°C for 80–90 minutes or until a skewer inserted in the centre comes out clean.
- Turn out and allow to cool. Dust with icing sugar.
Notes: This cake can also be baked in two medium-sized loaf tins.
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