Difference between revisions of "Carrot Cake"
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* Stir in the remaining ingredients. |
* Stir in the remaining ingredients. |
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* Pour mixture into cake tin and bake for 1 - 1 1/4 hours. |
* Pour mixture into cake tin and bake for 1 - 1 1/4 hours. |
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* Allow to cool for 10 mins before cooling on a wire wrack. Dust with icing sugar or spread with [[ |
* Allow to cool for 10 mins before cooling on a wire wrack. Dust with icing sugar or spread with [[Cream Cheese Icing]]. |
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== Source == |
== Source == |
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Revision as of 12:30, 15 December 2007
Ingredients
- 4 eggs
- 1 1/2 cups lightly packed brown sugar
- 3/4 cup vegetable oil (not extra virgin olive oil - needs a mild flavour)
- 1/3 cup golden syrup
- 1 cup plain flour
- 1 cup self raising flour
- 1 teaspoon bicarb soda
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups (425g) firmly packed grated carrot
- 1/2 cup drained crushed canned pineapple
- 1/2 cup chopped pecans or walnuts (optional)
Method
- Preheat oven to 160C and grease tin.
- Places eggs and sugar in a large mixing bowl and whisk until the sugar has dissolved. The mixture should be frothy.
- Mix in oil and golden syrup.
- Sift flour, bicarb, and cinnamon into the mixture and mix until smooth. Should be getting yummy!
- Stir in the remaining ingredients.
- Pour mixture into cake tin and bake for 1 - 1 1/4 hours.
- Allow to cool for 10 mins before cooling on a wire wrack. Dust with icing sugar or spread with Cream Cheese Icing.
Source
David Herbert - The Perfect Cookbook.
