Our carrot cake strikes gold with the perfect balance of sweetness and spice. Take it next-level with your choice of four mouth-watering frostings.
CARROT CAKE
PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 12
3 eggs 1 1/3 cups (295g) firmly packed brown sugar 1 cup (250ml) vegetable oil 3 cups coarsely grated carrot 1 cup (120g) coarsely chopped walnuts 2½ cups (375g) self-raising flour ½ teaspoon bicarbonate of soda 2 teaspoons mixed spice
1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line the base and side with baking paper.
2 Beat eggs, sugar and oil in a small bowl with an electric mixer until thick and creamy. Transfer mixture to a large bowl; stir in carrot and walnuts, then sifted dry ingredients. Pour mixture into pan.
3 Bake cake for 1¼ hours. Leave in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
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