Versatile carrot cake

Name: Versatile carrot cake
Cook time: 70 min
Total time: 70 min
Yield: 0 serving
Cuisine: Bake
Ingredients: basic cake batter GROUPING; 3.00 eggs extra-large; 375.00 ml sugar; 250.00 ml oil; 750.00 ml carrots grated; 625.00 ml flour cake; 7.00 ml Baking powder; 5.00 ml Bicarbonate of soda sifted; 7.00 ml cinnamon ground; 5.00 ml salt; 100.00 g pecan nuts chopped

0 serving Cooking: 1 hr 10 mins

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By Food24 November 03 2009

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Ingredients (11)

	basic cake batter — GROUPING
3.00	eggs — extra-large
375.00 ml	sugar
250.00 ml	oil
750.00 ml	carrots — grated
625.00 ml	flour — cake
7.00 ml	Baking powder
5.00 ml	Bicarbonate of soda — sifted
7.00 ml	cinnamon — ground
5.00 ml	salt
100.00 g	pecan nuts — chopped

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Method:

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.