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Carrot cake
Carrot cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
"Moist carrot cake bursting with flavor."
Ingredients:
  • 175ml sunflower oil
  • 180g brown sugar
  • 3 carrots, finely grated
  • Finely grated zest of 1 orange
  • 180g self-raising flour
  • 2.50 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 1/2 tsp grated nutmeg
  • 50g walnut
  • 220g caster sugar
  • 2 carrots, peeled, finely shredded
Instructions:
  • Preheat oven to 180°C and prepare a 23cm cake pan by greasing and lining the base and sides.
  • In a mixing bowl, whisk together eggs, oil, and sugar until smooth. Mix in shredded carrot and orange zest. Gradually sift in dry ingredients and fold in chopped walnuts gently. Transfer the batter into a baking pan and bake for 35-40 minutes until a toothpick comes out clean. Let it cool briefly before turning out onto a wire rack to cool completely.
  • In a small saucepan, combine sugar and 1 cup (250ml) water. Bring to a boil over high heat, stirring until sugar dissolves. Add carrot and simmer for 5 minutes until just tender. Remove carrot from syrup and place in a bowl. Continue to cook the syrup for 10 more minutes until reduced. Pour the syrup over the carrot and let it cool.
  • Decorate the cake with candied carrot and enjoy alongside a delicious scoop of carrot and pecan ice cream (see related recipe).

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