About this recipe: This is carrot cake recipe was handed down to me from my great aunt. My husband asks me to make this carrot cake for all special occasions.
Depending on your oven and how many cake tins you use, the cooking time will vary:
1 deep-sided 20cm spring-form cake tin at 160 C will take approximately 60 to 90 minutes. Check the cake regularly after 40 minutes, covering the top with foil if it starts to brown too much around the edges.
You can divide the mixture equally into 2 x 20cm shallow cake tins and cook for less time at 160 C, approximately 45 to 60 minutes. Check the cake regularly after 30 minutes, covering the top of the cakes with foil if they have started to brown too much around the edges.
Something else. The quantities quoted are enough for 2 x 20cm cake tins and take at least an hour to bake. I put 1 cake in the freezer and it still tasted every bit as good when it was thawed. This cake is absolutely delicious. - 20 Oct 2010
This is the first time i have ever made Carrot cake and it turned out perfect, i used a silicon cake tin to make it and found the mixture made 2 cakes..which is a bonus as the first went in a day!!! I would recommend that you bake it for about 70 mins!!! x x - 17 Jun 2011
Used different ingredients. i also added some freshly grated nutmeg - 22 Mar 2009