Soft Carrot Cake

Carrots can be eaten in a variety of ways. The simplest way is raw as carrot are perfectly digestive without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews. Grated carrots are used in carrot cakes as well as carrot pudding.

Ingredients:

150g Self Raising flour

1 tsp Baking soda

180g Brown sugar

2 Large eggs

160g Corn oil

250g Carrot - grated

80g Black currants or Raisins

100g Walnuts - chopped

Method:

Line 15cm x 25cm pan at all sides.
Combine sugar, eggs, oil, self raising flour and baking soda in mixing bowl. Beat at low speed till mixture is smooth and creamy.
Use spatula to stir in grated carrot, black currants and walnuts.
Pour mixture into prepared tin and bake at preheated oven 180C for 1 hour or use a skewer inserted into the the center of the cake comes out clean.

Kitchen note: Some readers asked me the same question on self raising flour substitution. I have checked on www.pastrywiz.com ~ this is the replacement:

1 cup All-purpose flour (plain flour)

1 tsp Baking powder

1/4 tsp Salt

Labels: Baked Cakes