CARROT CAKE RECIPE
I remember all those years ago when I first heard about a cake with carrots in it. Really? Carrots? I cast a suspicious eye over this vegetable cake and decided it wasn’t to be trusted. If I remember correctly, it took the best part of a year to pluck up the courage to taste it (not an adventurous eater, you may gather). Well, stubborn as a mule, I pronounced it ‘edible’. In truth, my taste buds were doing somersaults with pure delight.Things haven't changed much; carrot cake remains one of my all-time favourites, an easy-to-eat treat for any time of the day. The bonus? It's really not that bad for you if you go easy on the icing!
- 300g plain flour
- 200g caster sugar (brown if you have)
- 250ml vegetable oil
- 2 tsp (10ml) baking powder
- 4 large eggs
- 1 tsp (5ml) bicarbonate of soda
- 1 tsp (5ml) ground ginger
- 600g carrots, grated
- ½ cup (125ml) tinned crushed pineapple
- 80g sultanas
- 50g chopped pecan nuts
- Preheat oven to 190°C (375°F). Grease a 23cm cake tin.
- Beat together the oil, sugar and eggs until fluffy.
- Sift the dry ingredients together and add to the egg mixture. Then add the carrots, pineapple, nuts and sultanas. Mix well.
- Bake for about an hour and 10 mins or until a skewer comes out clean. Easy!