Carrot & nut cake
Moist spiced carrot cake with nuts and mixed peel. Serves 8
A moist, oil-based carrot cake spiced with cinnamon and full of chopped nuts and mixed peel. Serve warm with vanilla ice cream. For a change, use 2 cups drained, chopped tinned pineapple instead of the peel. Contains egg.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 8
Ingredients
To serve
Method
0/7 doneStep 1: Heat the oven to 325°F (275°F fan). Grease a 25 cm cake tin lightly and dust it with flour, tapping out the surplus.
Step 2: Sift the 9 oz plain flour, 1 tsp bicarbonate of soda, 2 tsp baking powder, ½ tsp salt and 2 ½ tsp ground cinnamon together.
Step 3: Beat the 14 oz sugar and 1 cup oil for 10 minutes.
10 minStep 4: Add the 4 eggs one at a time, beating until fluffy.
Step 5: Fold in the flour mixture, 10 ½ oz carrots, 4 ½ oz mixed nuts and 5 ½ oz mixed peel. Pour into the tin.
Step 6: Bake for 40–45 minutes. It is done when well risen, springy when pressed with a fingertip and a toothpick comes out clean. Try not to open the oven door during baking.
45 minStep 7: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. Serve with 1 ¾ cups vanilla ice cream.
Nutrition per serving
- Calories
- 790 kcal
- Protein
- 10 g
- Carbs
- 96 g
- Fat
- 43 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carrot & nut cake take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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