Prep
10 mins
Cook
50-55 mins
Ingredients
- 2 cups carrot, grated and firmly packed down
-
1 cup sugar*
-
¾ cup cooking oil (canola or sunflower)
-
3 eggs
-
1½ cups self-raising flour
-
½ teaspoon salt
-
2 teaspoons cinnamon or mixed
spice (optional)
-
Butter or margarine for greasing the
cake tin
Extras
-
1 cup chopped walnuts or sultanas (or a mixture of both, but no more than 1 cup)
* Any sugar is fine to use, but use brown sugar if you have it.
Let’s get cooking
Step 1
Turn on the oven and set to 170°C. Grease a medium sized cake or loaf tin with butter or margarine.
You can use a round cake tin that is about 22 cm (9 inches) across,
or a loaf tin that is about 22 cm x 12 cm (9×5 inches).
Step 2
Break the eggs into a big bowl and beat them well.
Step 3
Add the grated carrots, sugar, oil and spices to the eggs and mix together well.
Step 4
If you are adding walnuts or sultanas, add them to the carrot mixture now.
Step 5
Gradually mix in the flour and salt. Don’t beat the mixture too much – just stir until the flour has mixed in (if you beat the flour too much, the cake might not rise very well).
Step 6
Pour the cake mixture into the greased cake tin. Make sure the mixture is spread evenly in the tin.
Step 7
Bake in the oven for about 50-55 minutes. You will know the cake is ready if you put a skewer into it and it comes out clean (with no uncooked cake mix sticking to it).
Step 8
Take the cake out of the oven and let it cool for about 10 minutes.
Step 9
Before taking it out of the tin, run a butter knife around the edges of the cake tin to help the cake come out of the tin cleanly.
Yum! A cake that helps you see in the dark!
