Moist Carrot Cake

 

I've been wanting to make a carrot cake that is moist in itself without having to smother frosting on top, and I finally found the recipe last Sunday.  It came from my friend Sarah, who has four young children but still finds time to bake wonderful things.  She also sews all her family's clothing, which has inspired me a few years ago to dust off my old sewing machine in storage and embark on a new hobby.  Back to the cake, a good 300g (11oz) of shredded carrot goes into it, which I think is what makes it so soft and moist, and healthy too, with that much Vitamin A and beta carotene packed in.  If you want to add some chopped walnuts, it's another superfood you are incorporating.  The cake is easy to make, quietly by hand on a relaxing day, without any 'machinery' required.

Serves 8-10

 

INGREDIENTS                                 

• 2 eggs
• 140 ml / 5fl oz vegetable or olive oil
• 180 g / 6 oz brown sugar
• 300g / 11 oz grated carrot
• 80 g / 3 oz sultanas/ raisins
• 80 g / 3 oz chopped walnuts (optional)
• 180 g / 6 oz self-raising flour
• pinch of sea salt
• ½ teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves                                                          
  

METHOD

1. In a large bowl, beat the eggs and then add the oil, brown sugar, grated carrot, sultanas and walnuts (if using).  Combine ingredients with a spatula or wooden spoon.
2. Sift in flour.  Add salt, bicarbonate of soda and spices.  Stir and fold all ingredients to combine.
3. Line a 13cmx23cm /5"x9" loaf tin with baking paper.  Transfer the cake mixture into the tin.  Smooth the surface.
4. Baked in a preheated 150°C/300°F oven for 1 hour or until a skewer inserted into the middle of the cake comes out clean.
5. Allow the cake cool in the tin for 5 minutes before removing it to cool completely on a wire rack.