Versatile carrot cake

Recipe from: 2/25/1999 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • BASIC CAKE BATTER
  • 3
    extra-large eggs
  • 375
    ml
    sugar
  • 250
    ml
    oil
  • 750
    ml
    grated carrots
  • 625
    ml
    cake flour
  • 7
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda, sifted
  • 7
    ml
    ground cinnamon
  • 5
    ml
    salt
  • 100
    g
    pecan nuts, chopped (optional)
 

Method

1 hr 10 min
 
Preheat the oven to 180 ºC and spray a 23 cm ring cake tin with non-stick spray. Beat the eggs and add small quantities of the sugar at a time, beating continuously until all the sugar has been added. Add the oil and carrots, mixing well. Sift in the cake flour, baking powder, bicarbonate of soda, cinnamon and salt, and mix. Add the chopped nuts if using, mix and turn the batter into the prepared ring cake tin. Bake for about 1 hour and 10 minutes or until done. Cool, turn out and decorate as desired (see recipes for icings). Makes 1 ring cake.
 

Read more on: bake  |  eggs
 

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