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Carrot Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Classic carrot cake, that is very moist

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 ounce 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.
  • 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.
  • Tell us what you think