Carrot Cake
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 1 Person(s)
Recipe
- 10 ounce(s) all purpose flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 2 teaspoon(s) cinnamon powder
- 3 medium eggs
- 10 ounce(s) sugar
- 1 tablespoon(s) vanilla essence
- 1 1/4 cup(s) Grace Vegetable Oil
- 8 ounce(s) carrot, peeled
- 4 ounce(s) nuts, crushed
- 4 ounce(s) raisins, soaked
Carrot Cake Directions
- Pre-heat oven to 180°C/350°F; grease and line a 10 inch cake pan.
- Sift together the dry ingredients and set aside.
- Using an electric mixer, beat eggs until blended. Gradually add sugar and cream until light and fluffy.
- Add vanilla, Grace Vegetable Oil and shredded carrot, beat to incorporate.
- Divide the dry ingredients into three, folding in each portion of dry ingredient well with the carrot mixture, before adding the other portion.
- Add nuts and raisins and incorporate thoroughly.
- Scrape the batter into the prepared pan and bake until the cake springs back when touched lightly (for approximately 45 minutes).
- Remove from oven and allow to cool on a cooling rack.
