This moist, dense cake is an oldie but a goodie.
It goes down well with adults as it’s not too sweet and it’s a great way to get the kids to eat some veggies too.
I like to be able to see the carrot pieces so I use quite a coarse grater. Use a smaller one if you’d like them hidden!
- 450g grated carrot
- 150g plain flour
- 150g self raising flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¾ tsp bicarb of soda
- 175 ml vegetable oil
- 200g brown sugar
- 50ml golden syrup
- 4 eggs
- 20cm round baking tins
- baking paper
- mixing bowls
- teaspoon (tsp)
- measuring jug
- Preheat the oven to 170˚C (gas mark 3) & grease and line the base of a 20cm round baking tin.
- Grate the carrot and put aside.
- Sift the flours, spices and bicarbonate of soda together in a large bowl.
- Whisk the vegetable oil, sugar, syrup and eggs together in a separate bowl.
- Gradually add the egg, sugar & oil mix to the flour, stirring well until completely combined. There should be no flour visible.
- Stir in the carrot, again until completely combined. All the carrot should be covered in cake mixture.
- Scrape the mixture into the tin and roughly level the surface.
- Bake for 1 hour and test for doneness with a wooden skewer which should come out clean.
- Remove from the oven, leave to cool in the tin for 15 mins, then turn out onto a rack.
Use either Brown Sugar Fudge Frosting or Swiss Meringue Buttercream to fill and cover the cake. If you’re covering the cake with fondant the Swiss Meringue Buttercream is best because it’s more stable.
Sometimes I leave the golden syrup out all together. It makes it less sweet but that’s not a bad thing if you’re using the Brown Sugar Fudge Frosting.