Carrot Cake

Light, delicious and really easy to make.


Ingredients:

4 Eggs
1 ½ Cups Castor sugar
1 Cup Cooking oil
2 Cups Cake Flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp Ginger
½ tsp cloves
½ tsp bicarbonate of Soda
3 Cups grated carrots
½ Cup raisins (optional)
½ Cup Chopped Pecan nuts (optional)

Method:


Preheat oven to 180°C.
First beat the eggs and sugar together until frothy. Add the oil and beat well. Sift all the dry ingredients together and add them to the egg mixture. Lastly fold in the carrots (and if you like the nuts and raisins). Pour the mixture into 2 well greased loaf pans and bake for about 45 minutes or until a test knife come out clean. Leave the cakes in the tins for about 5 minutes after you take them out of the oven then remove from tins leave to cool on a wire cooling racks.
I find carrot cake best un-iced but if you really enjoy icing see the next post.