Carrot Cake
A community recipe by MarkellaNot tested or verified by Nigella.com
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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.
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
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.
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.
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What 1 Other has said
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Posted by Jo316 on 18th June 2013
Show more commentsDo you have the measurements in grams? thanks