Baking
Carrot Cake
Ingredients
- 225 gr. (8 oz.) butter/margarine
- 225 gr. (8 oz.) soft brown sugar
- 275 gr. (10 oz.) self raising flour
- 175 gr. (6 oz.) carrots, grated
- 75 gr. (3 oz.) chopped pecans/walnuts
- 50 gr. (2 oz.) sultanas
- 4 eggs
- 1-2 tbsp. orange juice
- Grated rind of 1 orange
- 2 tsp. cinnamon
- Preheat oven to 170°C
- Grease and line oblong tin approx. 33 x 23 cm. (13"x9") with baking parchment.
Method
1
Cream together the butter/margarine and sugar until light and fluffy. Add the grated rind of the orange and beat well. Add eggs one at a time. Adding 1 tbsp. flour with the last egg.
2
Add orange juice, stir in nuts and carrots, mixing quickly to just chop them a little into the mixture (this is when making in food processor), otherwise fold in.
3
Fold in sifted flour and cinnamon. Stir in sultanas by hand if using processor, if not stir in as usual.
4
Bake in lightly greased and floured tin at 170°C for 20-25 minutes.
5
Can be toppped with Orange Cream Cheese Frosting.
6
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