Carrot Cake

A community recipe by Markella

Not tested or verified by Nigella.com

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Introduction

This recipe was given to me by my Mom about 30 years ago and it is a regular in our house. I also use it for Cake orders, Wedding cakes etc. It has never let me down.

Ingredients

Serves: 8

For the Cake

6 eggs
2 cups sugar
2⅗ cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup oil
4 cups grated carrots (with juice squeezed out)
1 cup chopped walnuts
2 teaspoons baking powder

For the Icing

½ tablespoon butter
2 cups confectioners' sugar
3 tablespoons cream cheese (or plain yoghurt)
1 teaspoon vanilla essence

Method

Carrot Cake is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat your oven to about 175 / 180 C

Beat the eggs and sugar until creamy. Add the oil and beat well.

Sift together the dry ingredients and stir the walnuts in.

Add the dry mixture to the oil mixture and beat to mix. Fold in the grated carrot.

Pour into prepared pans. Bake for approx 1 hour.

For icing: Mix all the ingredients together. If it is too runny, add more confectioners' sugar.