Carrot Cake

A community recipe by WelshRarebit

Not tested or verified by Nigella.com

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Introduction

Classic carrot cake, that is very moist

Ingredients

Serves: 8

Metric Cups

300 millilitres vegetable oil
300 grams caster sugar
600 grams carrots (chopped and freshly boiled - cooking water reserved)
4 eggs (beaten)
200 grams raisins
400 grams plain flour
1 teaspoon bicarbonate of soda
2 teaspoons allspice
1 teaspoon vanilla extract

11 fluid ounces vegetable oil
10⅗ ounces superfine sugar
21⅙ ounces carrots (chopped and freshly boiled - cooking water reserved)
4 eggs (beaten)
7 ounces raisins
14⅛ ounces all-purpose flour
1 teaspoon baking soda
2 teaspoons allspice
1 teaspoon vanilla extract

Method

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

Preheat the oven to 180°C/gas 4. In a large mixing bowl, whisk together the oil and sugar until well-blended.

In a food processor, process the cooked carrots with a little of the cooking water to a puree. Fold the carrot puree into the oil mixture.

Beat in the eggs, one at a time. Fold in the raisins, mixing well. Sift the flour, bicarbonate of soda and allspice and fold into the mixture. Mix in the vanilla extract.

Turn into a greased lined cake tin. Bake for 1 hour to 1 hour 10 minutes until risen and set. Test by inserting a skewer into the centre of the cake. If the skewer comes out clean the cake is cooked through.

Cool the cake on a wire rack.

Preheat the oven to 180°C/gas 4. In a large mixing bowl, whisk together the oil and sugar until well-blended.

In a food processor, process the cooked carrots with a little of the cooking water to a puree. Fold the carrot puree into the oil mixture.

Beat in the eggs, one at a time. Fold in the raisins, mixing well. Sift the flour, baking soda and allspice and fold into the mixture. Mix in the vanilla extract.

Cool the cake on a wire rack.