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Carrot Cake Recipe

Ingredients

For 3 x 8 inch tins

  • 350g Self Raising Flour (If using Plain Flour, add 1 tsp Baking Powder)
  • 1 ½ tsp Bicarbonate of Soda
  • 1 tsp Nutmeg
  • 2 tsp Cinnamon
  • 1tsp Salt
  • 200g Light Brown Sugar
  • 150g Golden Caster Sugar
  • 6 Eggs
  • 150g Oil
  • 150 Melted Unsalted Butter
  • 2 tsp Vanilla Extract
  • 350g Grated Carrot
  • 130g Raisins (optional)

Method

Preheat oven to 180C/160C Fan/350F/Gas 4 and line 3 x 8-inch tins.

  • Sieve the flour, bicarbonate of soda, nutmeg, cinnamon and salt together into a bowl. (Add baking powder if using Plain Flour)
  • Add the ingredients to your mixing bowl along with the sugars. Using the paddle attachment and your mixer on a low speed, mix this up for a few seconds.

  • Tip in the eggs, vanilla extract, melted butter and oil. Mix on a low speed until combined.

  • Add the grated carrot, and raisins if you are using them and mix them in by hand.

  • Divide the mixture equally between the 3 lined tins.
  • Put the tins in the preheated oven and bake for 20-23 minutes.

  • Leave your cakes to cool in the tin before turning them out.
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