Moist Carrot & Walnut Cake
Source & History
I put this recipe in the Kewarra cookbook but am not sure where I got it from. I think I might have gotten it from Rhoda - I did. There was a time when I made this fairly often.
Note
- Use Cream Cheese Frosting if you want to ice this.
- I make this with white sugar but the original recipe calls for castor sugar and that's what Rhoda uses.
- instead of 1 cup plain flour, Rhoda uses 1/2 cup plain flour plus 1/2 cup self-raising flour.
- we usually make this in an 8-inch ring tin (20cm)
- Author
- Aileen Sorohan
Ingredients
- 2 eggs
- 1 cup white sugar
- 3/4 cups oil
- 1 cup flour plain
- 1/2 tsp mixed spice
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/2 cup walnuts chopped
- 1 1/2 cups carrot finely grated
- 1 tsp baking soda
Instructions
- Combine eggs, sugar, oil, vanilla & sifted dry ingredients in a bowl. Beat until smooth.
- Stir in carrots and walnuts. Mix well.
- Pour mixture into a well-greased 20cm ring tin (or a loaf tin).
- Bake in moderate oven for 45-50 minutes.
- After baking allow cake to stand for 5 minutes before turning out of the tin.
- When cold spread with cream cheese frosting or prior to baking sprinkle top of cake with chopped walnuts.