Carrot cake

A delicious, moist and simple Cranks version of a true classic!       

Back to recipes home

Rate this recipe

Method

Serves 8

 

  1. Grease and line the base of a 18 cm / 7 in square cake tin.  
  2. Preheat the oven to 190 deg C / 375 deg F / gas 5.
  3. Finely grate the carrots.  Whisk the eggs and sugar together until thick and creamy.  Whisk in the oil slowly, then add the remaining ingredients and mix together to combine evenly. 
  4. Spoon the mixture into the prepared tin.  
  5. Level the surface and bake in he preheated oven for 20-25 minutes, until firm to the touch and golden brown.
  6. Cool on a wire tray.

 

ingredients

150 g/6 oz carrots
2 eggs, size 3
100 g/4 oz raw brown sugar
5 tbsp sunflower oil
100 g/4 oz wholemeal self-raising flour
1 tsp ground cinnamon
½ tsp ground nutmeg
50 g/2 oz desiccated coconut
50 g/2 oz raisins

Why not try these recipes?

Apricot & Cashew Nut Bars

Make this

Artichoke with sundried tomatoes & preserved lemon dressing

Make this