Carrot, Cornmeal, Spice Cake

A community recipe by sweetypie

Not tested or verified by Nigella.com

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Introduction

A cake which cuts well and is moist but not too moist, I had a bag of cornflour in the cupboard and looked on the internet to see if there was a cake recipe including cornflour, I found this and was very pleased, it has a lovely light flavour and goes really well with a good hot cup of tea.

Ingredients

Serves: 12

¾ cup chopped pecan nuts
1¼ cups brown sugar
1 cup melted butter
4 eggs
1¾ cups self-rising flour
¾ cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2½ cups shredded carrots
¾ cup raisins

Method

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

Generously grease a 12cup cake tin and coat the tin with the chopped nuts. Combine sugar and butter.

Add eggs, one at a time beating well after each addition. Stir in cornmeal, flour, baking powder, salt and spices.

Add carrot and raisins. Mix well. Pour into prepared tin. Bake in preheated oven 170c in the centre of oven for 40 to 50 mins.