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Carrot, Cornmeal, Spice Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A cake which cuts well and is moist but not too moist, I had a bag of cornflour in the cupboard and looked on the internet to see if there was a cake recipe including cornflour, I found this and was very pleased, it has a lovely light flavour and goes really well with a good hot cup of tea.

Ingredients

Serves: 12

  • ¾ cup chopped pecan nuts
  • 1¼ cups brown sugar
  • 1 cup melted butter
  • 4 eggs
  • 1¾ cups self-rising flour
  • ¾ cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2½ cups shredded carrots
  • ¾ cup raisins

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Method

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

  • Generously grease a 12cup cake tin and coat the tin with the chopped nuts. Combine sugar and butter.
  • Add eggs, one at a time beating well after each addition. Stir in cornmeal, flour, baking powder, salt and spices.
  • Add carrot and raisins. Mix well. Pour into prepared tin. Bake in preheated oven 170c in the centre of oven for 40 to 50 mins.
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