Carrot Cake Recipe

How to Make Carrot Cake

Method

Preheat oven to 180°C, lower if a fan forced oven. Grease a 20cm round pan and line base with baking paper.
Sift flour, brown sugar, nutmeg and cinnamon into a large bowl.
In a separate bowl mix together the oil, yogurt, orange, grated carrot, nuts and eggs.
Add wet mixture to the flour mixture and gently combine, until all the dry ingredients are mixed with the wet ingredients.
Spoon into the cake tin and bake for 25-35 minutes, depending on your oven. Test if the cake is cooked by inserting a skewer. The cake is cooked if the skewer comes out 'clean' with no cake mixture sticking to it.
Let the cake cool in the pan for a few minutes, before tipping out carefully onto a wire rack to completely cool. Cut into 12 serves.

Serves:
12

Prep time:
30 minutes

Cook time:
35 minutes

1½ cups White Mill self raising flour

¾ cup Merryfield brown sugar

½ tsp Stonemill nutmeg

½ tsp Stonemill cinnamon

¼ cup Pure Vita sunflower oil

1 orange, peeled and cut into small chunks

2 medium carrots, grated (about 1½ cups)

½ cup White Mill walnuts, finely chopped

2 eggs, lightly beaten

¼ cup Brooklea yogurt