Classic Carrot Cake
This is a classic versatile recipe that makes a single loaf or 12 individual cupcakes.
Ingredients
- 225g self-raising flour
- 250 ml vegetable oil
- 225g golden castor sugar
- 3 large eggs
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp ground nutmeg
- 250g peeled and grated carrots
- 100g sultanas or cranberries
- 100g chopped pecans
Process
Preheat the oven to 180° celsius.
Grease a loaf tin with butter and line with baking parchment.
In a large mixing bowl, beat the sugar and oil until well combined.
Add the eggs, one at a time, and whisk until completely incorporated and thicker in consistency.
Sift in the flour, salt and spices and fold gently. Add the grated carrot, sultanas and pecans and continue folding the mixture until all the ingredients and completely combined and the carrots are evenly distributed throughout.
Pour into the loaf tin and sprinkle over extra pecans. Bake for 30 minutes until completely cooked through.
Cool completely in the baking tin before turning the loaf out.