Quick and Easy Carrot Cake Recipe

Quick and Easy Carrot Cake Recipe

Ingredients : Makes one 23cm square cake

1 cup

3

1 cup

3 cups

1/3 cup

2 tablespoons

2 teaspoons

1 1/4 cups

1 cup

Vegetable oil

Eggs, lightly beaten

Caster sugar

Coarsely grated carrot

Crushed pineapple, well drained

Sultanas

Mixed spice

Self-raising flour

Wholemeal self-raising flour

Method :
  • Preheat oven to moderate 180oC. Brush a deep, 23cm square cake tin with melted butter or oil. Line base and sides with paper, grease paper.
  • Using electric beaters, beat oil, eggs and sugar in small mixing bowl until light and creamy.
  • Transfer mixture to a large mixing bowl. Add carrot and fruits.
  • Using a metal spoon, fold in the sifted dry ingredients, including husk, stir until just combined.
  • Pour mixture evenly into prepared tin, smooth surface. Bake 45 minutes or until skewer comes out clean when inserted in centre of cake.
  • Leave cake in tin for 10 minutes before turning onto wire rack to cool.
  • Serve dusted with sifted icing sugar, if desired.

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