Carrot and Cinammon Cake
A community recipe by cinammonloverNot tested or verified by Nigella.com
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Pre-heat oven to 250 degrees F Beat the 2 eggs until combined. Gradually add the cup of light brown sugar while beating, Then beat in the vanilla and cinnamon. Pour the oil in and keep stirring. Gradually add the flour and beat it. Fold in the nuts. Pour into a baking pan and bake for 25 mins until goldish brown and firm.
Introduction
Ingredients
Serves: 8
- 2 eggs
- 1 cup soft light brown sugar
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- ½ cup oil
- 1 cup self-rising flour
- 1 cup grated carrots
- ¾ cup walnuts
Method
Carrot and Cinammon Cake is a community recipe submitted by cinammonlover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by ChrisH1963 on 10th November 2020
Show more commentsWhen I saw this recipe I thought 250F (121C) was way too low, especially for such a short time of 25 minutes, but gave it a go. It's now been in the oven at the stated temperature for 75 minutes and its still not cooked! If I bother to make it again I'd try 175C for about 45 minutes to see how that goes.