About this recipe:A light, moist carrot cake made with a mixture of plain and wholemeal flour.
Makes: 1 cake
1 tablespoon lemon juice
150ml vegetable oil
2 teaspoons orange zest
175g dark brown soft sugar
3 teaspoons vanilla extract
180g wholemeal flour
200g plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
165g grated carrots
60g walnuts, chopped
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Butter a 20cm cake tin. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, mix the oil, orange zest and dark brown soft sugar together until mixture is soft and fluffy. Add milk mixture and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
Pour the batter into cake tin and bake for 1 hour, or until a skewer inserted into the cake comes out clean. Allow to cool.