Carrot Cake

Name: Carrot Cake
Yield: Serves 8–10
Ingredients: 4 eggs; 1 quantity cream cheese icing; 125 g (4½ oz/1 cup) self-raising flour; 60 g (2¼ oz/½ cup) chopped pecans; 390 g (13¾ oz/2½ cups) grated carrot; 125 g (4½ oz/1 cup) plain (all-purpose) flour; 2 teaspoons ground cinnamon; ground nutmeg, extra to sprinkle; ½ teaspoon ground nutmeg; 1 teaspoon bicarbonate of soda (baking soda); 175 g (6 oz/½ cup) golden syrup or dark corn syrup; 1 teaspoon ground ginger; 250 ml (9 fl oz/1 cup) oil; 185 g (6½ oz/1 cup) soft brown sugar

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

125 g (4½ oz/1 cup) self-raising flour
125

Cake
Vegetarian

Method

Preheat the oven to 160°C (315°F/Gas 2–3). Grease a 23 cm (9 inch