Carrot Cake Country of Origin: USA Yield: 1 loaf (15 slices) Prep time: 45 minutes Total time: 1.5 hours
Ingredients 75 g 175 mL 140 g 100 g Zest 3 175 g 1 tsp 2 tsp 1 tsp 100 g
Caster/Brown Sugar Sunflower oil 3 medium grated carrots Raisins 1 large orange Large eggs Flour Baking powder Ground cinnamon Ground nutmeg Walnuts
Directions 1. Heat the oven to 180°C. 2. Line the base and sides of a loaf-sized baking tin with baking parchment. 3. Lightly mix the sugar, sunflower oil and eggs in a big mixing bowl with a wooden spoon. Stir in the carrots, raisins and orange zest. 4. Crumble the walnuts and add them to the mix. Reserve a couple of halves to add on top of the cake. 5. Sift the flour, baking powder, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny. 6. Pour the mixture into the prepared tin and bake for 40-45 min or until it feels firm and springy when you press it in the center. 7. At the 10 min mark, lay out the walnut halves in a line on top of the cake. 8. Cool in the tin for 5 min, then turn it out, peel off the paper and cool on a wire rack.
35
