- 2 cups carrot, grated and firmly packed down
1 cup sugar*
¾ cup cooking oil (canola or sunflower)
1½ cups self-raising flour
½ teaspoon salt
2 teaspoons cinnamon or mixed
Butter or margarine for greasing the
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
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).
Break the eggs into a big bowl and beat them well.
Add the grated carrots, sugar, oil and spices to the eggs and mix together well.
If you are adding walnuts or sultanas, add them to the carrot mixture now.
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).
Pour the cake mixture into the greased cake tin. Make sure the mixture is spread evenly in the tin.
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).
Take the cake out of the oven and let it cool for about 10 minutes.
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!