6 of 12

Write now Article Tools

Carrot Cake

When my family come to tea, I sometimes make a carrot cake. This cake is reasonably easy to make, and quite a healthy alternative to some of the cakes around.

8oz (250g) plain flour
5oz (150g) light soft brown sugar
1 tsp. Baking powder
2 tsp Ground cinnamon
6 fl oz (175ml) Sunflower oil
2 Eggs, lightly beaten
1tsp Vanilla essence
1 lb (500g) Cooked carrots pureed.
4 oz (125g) Raisins
2 oz (50g) Desiccated coconut.

Line an 8 inch (20cm) cake tin.

Sift the dry ingredients into a bowl. Add the oil to the beaten eggs and vanilla essence and beat into the dry ingredients mixing well. The mixture will be quite sticky. Beat in the pureed carrots, mixing thoroughly. Fold in the raisins and coconut.

Pour into the lined cake tin and back in an 180c/350f/gas4 oven for one and a quarter hours or until a sharp knife inserted into the centre comes out clean. Cool on a rack.

This is best kept in a tin for two days before eating.

Learn more about this author, Joyce Gale.
Click here to send this author comments or questions.

Add your voice

Know something about Recipes: Carrot cake?
We want to hear your view. Write now!