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Best Carrot Cake in the World<

Best Carrot Cake in the World

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Background Info:
fool-proof recipe. can also be made into cupcakes
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Start off by grating the carrots and bashing the walnuts. Put to one side. Sieve together self-raising flour and plain flour (both wholemeal) with cinnamon, ground ginger, nutmeg and bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)

Whisk together the canola oil, sugar,eggs and golden syrup. (Heat the spoon first and the syrup will slide off easily.)

Add this to the dry ingredients and mix until it's nice and smooth. Stir in the carrots and walnuts. Tip the mixture into a greased lined tin and cook at 160ºC for an hour, or until cooked.

icing - make your own standard butter cream icing recipe (butter, icing sugar and vanilla essence) and add lots of cinnamon, add a layer of apricot jam to the cake.
* 350g (12½ oz) carrots
* 56g (2oz) walnuts
* 110g (4oz) self-raising wholemeal flour
* 110g (4oz) plain wholemeal flour
* 2 teaspoons of cinnamon
* 1 teaspoon ground ginger
* ½ teaspoon nutmeg
* 1 teaspoon bicarbonate of soda
* 240ml (8floz) canola oil
* 170g (6oz) soft brown sugar
* 4 eggs
* 2 tablespoons golden syrup
none, hand mixer useful