About this recipe:This carrot cake is chock-a-block with carrots - no pineapple, no raisins, no sultanas like you find in some other carrot cake recipes. Enjoy this carrot cake with your favourite cream cheese icing recipe.
250g plain flour
2 teaspoons baking powder
2 teaspoons bicarb of soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
350g caster sugar
300ml vegetable oil
450g grated carrots
90g chopped walnuts
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together the flour, baking powder, bicarb, salt and cinnamon. Set aside.
In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared tin.
Bake for 40 to 45 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. When cool, ice with your favourite Cream Cheese Icing.
The best carrot cake that I, my mum and friends have tried. Lovely and moist and healthier than shop bought. I didn't ice mine - simply sprinkled a dusting of icing sugar on top. I have a fan oven so cooked it a lower temperature but needed 10 mins more. - 10 Sep 2011
Lovely cake. I made half the recipe into muffin cases and baked for a shorter time. I then iced with basic icing made up with lime juice. The sharp icing complemented the cakes. Will definitely make again. - 04 Mar 2012
Great recipe, light and tasty. I have made two minor adjustments, first I only use 200ml of oil and the second I zest an orange and juice it into the carrot mixture. Also I have found I need to cook it almost twice as long as stated but that could be my oven or the settings but it always comes out great! - 01 Mar 2014