Moist Carrot CakeIngredients300g carrot, roughly chopped
3 eggs
200g vegetable oil
200g brown sugar
310g self raising flour
½ tspn bi-carb soda
1 tspn cinnamon
1 tspn nutmeg
pinch salt
½ cup walnuts, finely chopped (optional, I don't bother as my children don't like them)
Preparation
1. Preheat oven to 180 degrees.
2. Grease and line 2 medium loaf tins with baking paper.
3. Place carrot in TM bowl and chop 5 seconds, speed 5. Set aside and rinse bowl.
4. Insert butterfly and add eggs, oil and sugar. Mix 15 seconds, speed 4. Scrape down bowl
with spatula and mix again for 15 seconds, speed 4.
5. Remove butterfly and add carrots, floor, bi-carb soda, spices and salt. Turn to close lid setting
and knead 20-30 seconds until roughly combined.
6. Add walnuts if using and use spatula to combine and mix in any flour that is not mixed in.
7. Pour mixture into prepared tins and bake for approximately 30-40 minutes or until light
golden and cake springs back in middle. Leave to cool in pans for about 10 minutes.
NotesAdapted from original recipe found in PWMU cookbook.
Can be served as is or topped with cream cheese frosting.
Mixture can also make one loaf and 12 small cupcakes (use cupcake wrappers and cook for 30mins).
Mixture can also make 12 large muffins.
Recipe can be halved to make one loaf.
This can also be cooked in a large slab pan, iced and cut up into squares for parties, etc.
