Mary Anne's moist and nutty carrot tea cake

    Mary Anne's moist and nutty carrot tea cake


    50 people made this

    About this recipe: This moist, dense and nutty carrot and pineapple tea cake has been a family tradition for years.

    Serves: 24 

    • 3 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 375g plain flour
    • 3 carrots, grated
    • 1 (400g) tin pineapple, pureed with juice
    • 350ml vegetable oil
    • 350g caster sugar
    • 6 eggs
    • 120g chopped walnuts
    • 250g sultanas

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas mark 6. Grease and flour two 23x13cm (9x5 in) loaf tins.
    2. Sift together bicarb, salt, spices and flour.
    3. In a large bowl, combine carrots, pineapple, oil and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and sultanas into mixture. Pour into prepared tins.
    4. Bake in the preheated oven for 45 minutes, or until a skewer inserted into centre comes out clean.

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