Carrot Cake

Name: Carrot Cake
Yield: Serves about 10
Ingredients: 185 ml (¾ cup) sunflower or light olive oil; 3 drops vanilla extract; 180 g (6 oz) butter, softened; 250 g (2 cups) icing (confectioners’) sugar; 180 g (6 oz) cream cheese; 1 teaspoon bicarbonate of soda; 2 teaspoons ground cinnamon; 400 g (14 oz) carrots, peeled and grated; 55 g (½ cup) chopped walnuts; ¾ teaspoon salt; 2 teaspoons baking powder; 300 g (2½ cups) cake flour or plain (all-purpose) flour; 250 g (2 cups) caster (superfine) sugar; 4 eggs, lightly beaten

Preparation info

Serves about
10

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is one of those classic cakes that can disappear for a year or two, but I would always welcome back a slice from time to time with an afternoon coffee, or even for breakfast. This recipe is my friend Anette’s. Every time she makes it people ask her for the recipe... so I did too.

Ingredients

4 eggs, lightly beaten
250 g (2 cups) caster (superfine) sugar

Cake
Vegetarian

Method

Preheat your oven to 180°C (350°F/Gas 4). Grease and flour a 24 cm (9½ inch) bundt pan or spri