Difference between revisions of "Carrot Cake"
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* 1/2 teaspoon ground cinnamon |
* 1/2 teaspoon ground cinnamon |
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* 2 1/2 cups (425g) firmly packed grated carrot |
* 2 1/2 cups (425g) firmly packed grated carrot |
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* 1/2 cup drained crushed canned pineapple |
* 1/2 cup drained crushed canned pineapple (225g can is fine) |
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* 1/2 cup chopped pecans or walnuts (optional) |
* 1/2 cup chopped pecans or walnuts (optional) |
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== Method == |
== Method == |
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* Preheat oven to 160C |
* Preheat oven to 160C. |
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* Grease a cake tin and line the bottom with ''Glad Bake''. |
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* Places eggs and sugar in a large mixing bowl and whisk until the sugar has dissolved. The mixture should be frothy. |
* Places eggs and sugar in a large mixing bowl and whisk until the sugar has dissolved. The mixture should be frothy. |
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* Mix in oil and golden syrup. |
* Mix in oil and golden syrup. |
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== Source == |
== Source == |
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[[The Perfect Cookbook]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Latest revision as of 12:12, 5 May 2013
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 (225g can is fine)
- 1/2 cup chopped pecans or walnuts (optional)
Method
- Preheat oven to 160C.
- Grease a cake tin and line the bottom with Glad Bake.
- 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.
