Light carrot cake

Light carrot cake

By
From
Lamingtons & lemon tart
Serves
10–12
Photographer
Patricia Niven

Sometimes it is the simplest things in life that give us the most pleasure. Delicious with a cup of tea, this cake is a little lighter in texture than a traditional carrot cake and is an absolute breeze to make. The spices and zest are the perfect match for sweet carrots and bitter walnuts.

Ingredients

Quantity Ingredient
3 eggs
250g brown sugar
200g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
350g carrots, roughly grated
140g sultanas
100g walnuts, chopped
100ml olive oil
1 orange, finely grated zest

Method

  1. Preheat the oven to 165°C. Spray a 28 x 13 x 6.5 cm loaf tin with canola oil and line with a strip of baking paper to cover the length of the tin, plus overlap of a couple of centimetres either side. Spray the paper with canola oil.
  2. Place the eggs and sugar in a mixing bowl and whisk with an electric mixer on medium speed for 10 minutes or until thick and pale.
  3. Sift the flour, baking powder, bicarbonate of soda and spices into a bowl.
  4. Fold the egg mixture into the flour mixture by hand, using a spatula. Mix in the carrots, sultanas and walnuts, and finally the oil and orange zest.
  5. Transfer the batter to the prepared tin and smooth it into the corners using a spatula. Bake in the oven for 40 minutes or until cooked through. To test to see if the cake is cooked, insert a skewer into the centre and pull it out. If it comes out clean the cake is cooked through.
  6. Serve the cake warm. I find a cup of Earl Grey works very well served with a slice of this cake, as the bergamot flavour complements the orange in the cake.
Tags:
darren purchese
burch and purchese
sweet studio
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