Jo's Carrot Cake by Diana Tucker

Jo's Carrot Cake by Diana Tucker

Posted by Competition Entrant on 09/12/2013

  • Blog post
  • 5 of 5 31
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Ingredients

2 cups finely grated carrot
2 medium eggs
1 cup soft brown sugar
3/4 cup vegetable oil
1 tsp vanilla extract
1 1/4 cup plain flour
2 tsp mixed spice
2 tsp cinnamon
1 tsp baking soda
pinch salt (if desired)
3/4 cup raisins

Entered by Diana Tucker on 27/11/2013

This recipe has been in our family for many years. Passed to us by an old family friend, I have changed some of the quantities and added ingredients to give it that extra special 'something'. Both Mum and I bake this on a regular basis, but we now disagree on the ingredients - as mine is too far removed from the original! But, everyone loves it :-)

Method

Prepare a square baking tin – non-stick is best (8" square). I always line my tins with the reusable silicon paper. I have, over the years cut up several sheets so that they fit my tins perfectly. Beat eggs, sugar oil and vanilla together in a large mixing bowl until well combined and looks like a rather thick glue! I tend to use an electric whisk to do this. It beats in lots of air, and gives a nicer, lighter texture to the end result. Add the sieved dry ingredients and fold in – mixing as little as possible – just keep folding. It starts off looking like a very lumpy batter. Then add carrots and raisins and again fold in – mixing as little as possible. Pour into your prepared tin and bake in a moderate oven 170-180°C for 35-45 mins (depending on your oven). A skewer should come out clean to indicate it is ready. Leave to cool in the tin. I typically cut the cake into portions in the tin and then cover in lemon frosting, but it’s up to you.
 

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Ingredients

2 cups finely grated carrot
2 medium eggs
1 cup soft brown sugar
3/4 cup vegetable oil
1 tsp vanilla extract
1 1/4 cup plain flour
2 tsp mixed spice
2 tsp cinnamon
1 tsp baking soda
pinch salt (if desired)
3/4 cup raisins

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