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Carrot Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe was given to me by my Mom about 30 years ago and it is a regular in our house. I also use it for Cake orders, Wedding cakes etc. It has never let me down.

Ingredients

Serves: 8

For the Cake

  • 6 eggs
  • 2 cups sugar
  • 2⅗ cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup oil
  • 4 cups grated carrots (with juice squeezed out)
  • 1 cup chopped walnuts
  • 2 teaspoons baking powder

For the Icing

  • ½ tablespoon butter
  • 2 cups confectioners' sugar
  • 3 tablespoons cream cheese (or plain yoghurt)
  • 1 teaspoon vanilla essence

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Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Carrot Cake is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat your oven to about 175 / 180 C
  • Beat the eggs and sugar until creamy. Add the oil and beat well.
  • Sift together the dry ingredients and stir the walnuts in.
  • Add the dry mixture to the oil mixture and beat to mix. Fold in the grated carrot.
  • Pour into prepared pans. Bake for approx 1 hour.
  • For icing: Mix all the ingredients together. If it is too runny, add more confectioners' sugar.

    Additional Information

    I usually make 4 smaling loaf pans with this recipe, but have used it to make a 9 inch sandwich as well.

    Tell us what you think

    What 1 Other has said

    • Do you have the measurements in grams? thanks

      Posted by Jo316 on 18th June 2013
    Show more comments
    Breakfast Trifle