As Autumn sets it, there is something very comforting about a wholesome carrot cake with a cup of tea. This is a traditional family recipe that I make for my mum at our family gatherings. It does not contain any dairy so it is perfect for anyone lactose intolerant. Happy baking!
Ingredients
1 cup caster sugar
1 cup vegetable oil
3 eggs – separated with the egg whites beaten to a soft peak
A few drops of vanilla essence
2 cups plain flour
2 cups of carrots - grated
250g walnuts – roughly chopped (optional)
1 cup desiccated coconut
1 teaspoon baking powder
1 teaspoon bi-carbonated soda
1 teaspoon ground cinnamon
What to do
Preheat oven to 160 degrees (NOT fan forced). Grease and line an 8 inch baking tin.
Place the sugar and oil in a large bowl and mix. Add 3 egg yolks and vanilla, mix well. Add the flour mix. Add carrots, walnuts (if using), coconut, baking powder, bi-carbonated soda and ground cinnamon and mix well. Fold in the egg whites.
Bake for 40-50 minutes.
1 cup caster sugar
1 cup vegetable oil
3 eggs – separated with the egg whites beaten to a soft peak
A few drops of vanilla essence
2 cups plain flour
2 cups of carrots - grated
250g walnuts – roughly chopped (optional)
1 cup desiccated coconut
1 teaspoon baking powder
1 teaspoon bi-carbonated soda
1 teaspoon ground cinnamon
What to do
Preheat oven to 160 degrees (NOT fan forced). Grease and line an 8 inch baking tin.
Place the sugar and oil in a large bowl and mix. Add 3 egg yolks and vanilla, mix well. Add the flour mix. Add carrots, walnuts (if using), coconut, baking powder, bi-carbonated soda and ground cinnamon and mix well. Fold in the egg whites.
Bake for 40-50 minutes.
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