Easy and moist carrot cake.
Would work well with nuts, raisins or orange peel. Add different ingredients as desired.
For egg replacement see here
Ingredients
For the icing (optional)
Method
- Heat the oven to 170°C/325°F/gas mark 3. Line a 9.5 inch (25cm) round cake with parchment paper.
- Prepare the egg replacement as directed on the package.
- Wash, peel and grate the carrots.
- In a medium bowl, whisk the oil with sugar. Whisk in the egg replacement a little at the time until combined.
- In a separate bowl, whisk flour, bicarbonate of soda, baking powder and the spices until well blended.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear, and the batter is smooth.
- Add in grated carrots and chopped nuts.
- Mix until carrots and nuts are evenly distributed. Pour in lined baking tray.
- Bake for 45 minutes until the top of the cake is springy when touched and when a toothpick inserted into the centre of the cake comes out clean.
- Prepare the icing by mixing all the ingredients and sieving the icing sugar.
- Decorate as desired.
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