In the Kitchen

Moist Carrot Cake

Moist Carrot Cake


    • 175g grated carrot
    • 50g sultanas
    • 50g currants
    • 100g walnuts - chop
    • 175g butter
    • 175g castor sugar
    • 1 tsp vanilla essence
    • 3 eggs

    Combine and sift:

    • 200g plain flour
    • 1 tsp baking powder
    • 1/2 mixed spice
    • 1/4 tsp salt


    Line and grease a 20 x 14cm cake tin with baking parchment. Preheat oven to 180c. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence.

    Fold in the sifted ingredients gently. Stir in carrot, sultanas, currants and walnuts. Turn the mixture into prepared pan. Bake in preheated oven at 180c for 40 minutes and 160c for 10 minutes.

Related Recipes by Ingredient


There are no comments yet.