Name: Carrot and spice teacake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 65g butter, softened; 107.50 gm caster sugar; 1 egg; 8.80 gm vanilla extract; 150.00 gm self-raising flour, sifted; 84.98 gm milk; 1 medium carrot, peeled, grated; 2.50 gm ground cinnamon; 2.50 gm ground ginger; Butter, to serve; 10g butter, melted; 1.25 gm ground cinnamon; 10.00 gm caster sugar

Carrot and spice teacake

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

Simple and moist carrot spice teacake, ideal for tea time.

Ingredients:

65g butter, softened
107.50 gm caster sugar
1 egg
8.80 gm vanilla extract
150.00 gm self-raising flour, sifted
84.98 gm milk
1 medium carrot, peeled, grated
2.50 gm ground cinnamon
2.50 gm ground ginger
Butter, to serve
10g butter, melted
1.25 gm ground cinnamon
10.00 gm caster sugar

Instructions:

Preheat your oven to 180°C (160°C fan-forced). Grease a 6cm deep, 9cm x 19cm loaf pan and line it with baking paper, leaving a 3cm overhang on all sides.
With an electric mixer, blend together butter, sugar, egg, and vanilla until combined, about 2 minutes. Mix in half of the flour and milk, then repeat with the remaining flour and milk. Fold in carrots, cinnamon, and ginger. Transfer the mixture to the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let it rest in the pan for 5 minutes, then flip it onto a wire rack right-side up.
Prepare the topping by mixing cinnamon and sugar in a bowl. Brush the hot cake with butter and generously sprinkle with the cinnamon mixture. Allow the cake to cool before serving.

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