The Best Carrot Cake Recipe
Don't shy away from baking this best carrot cake recipe! It is really easy, moist, and moorish. Bet you can't eat just one slice!
As the proportions of the ingredients are important when baking, please stick to either the imperial or metric measurements given in the list below.
- 12oz (300g) carrots
- 3oz (75g) chopped nuts
- 4oz (100g) self raising flour
- 40z plain wholewheat flour
- 1 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2/2 tsp grated nutmeg
- 8 fl oz (225ml) groundnut oil
- 6oz brown sugar
- 4 large eggs
- 1 1/2 tbsps golden syrup
Turn the oven onto Gas Mark 3, 325°F or 160°C
Rub the inside of a 9 inch round cake tin with margarine, then cut a circle of greaseproof paper to fit the bottom of the pan. Cut a long rectangle of paper the width of the sides of the pan. Curl this into a ring and use it to line the sides of the pan. This preparation will help stop the cake from sticking to the pan.