Carrot Cake
This delightful carrot cake recipe brings together the warm flavors of cinnamon and the sweetness of grated carrots. The addition of optional coconut and walnuts adds a lovely texture to this moist and fragrant cake. Perfect for any occasion or simply as a special treat for yourself, this cake is sure to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 125g self-raising flour
- 125g soft (brown) sugar
- 125g carrots; peeled and finely grated
- 100ml sunflower oil
- 2 medium eggs
- 1 tsp cinnamon
- a pinch of salt
- 28g desiccated coconut (optional)
- 28g walnuts chopped (optional)
Instructions
- Preheat oven to 180 degrees C
- Sieve the flour, salt and cinnamon into a mixing bowl
- Stir in the sugar
- Add the eggs and oil to the dry ingredients and mix well
- Stir in the carrot, coconut and walnuts
- Pour the mixture into a prepared tin (greased)
- Cook for 20-25 minutes. Pierce centre with a knife; if the removed knife is clean, the cake is done.
- Add icing on top if you wish.
Yield
Serves 8
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