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Ingredients
• 1.5 cups of Raw Sugar
• 1 cup cooking oil
• 4 eggs
• 3 cups Grated Carrots
• 2 cups wholemeal Self-Raising Flour
• Cinnamon to taste
Method:
preheat oven to 180-200 degrees Celsius.
Mix oil and eggs, then add sugar, and carrots. Combine dry ingredients and add to mix gradually. Combine well.
Grease a cake or loaf tin. Pour in mix and bake for 90 minutes or until tests as cooked in the center. Leave to sit on heatproof pad for 30 minutes. Turn out onto a rack too cool.
Serving Suggestions:
• Take a slice when you turn it out onto the rack, serve with ice-cream and light sprinkle of choc chips.
• Ice with a cream cheese or lemon topping. Try Orange zest icing for a tangy alternative.
Product reviews...
Review by: kiwireviewer-00
Dated: 19th of February, 2005
I have made this cake at least a dozen times for various occasions. It makes a nice birthday cake, BBQ-food cake or party cake.
Personally, I prefer the lemon icing, but have been told by plenty who I have passed this recipe on to that the cream cheese is the better option in general. I don't do cream cheese, so it's lemon for me. I have yet to try the Orange Zest icing. Same as lemon, just with orange.
In case you don't know... lemon/orange icing is easy. Take a bag of icing sugar. Pour about a third of it into a bowl. Add the juice and zest (the coloured bit of the skin, not the white pith, finely grated) of the appropriate citrus fruit, and mix well. Too much juice, runny icing that won't stick... not enough and you get extreme frosting, not icing. It's all crystal chunks... not good.
Be careful with the oil too... too much oil and the cake becomes heavy and greasy. Not enough can give a very dry cake. I got the proportions from trial and error by making small batches and baking muffins too. Cut the baking time down by half an hour.
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