Carrot cake

Carrot cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
450g plain flour
460g caster sugar
1 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
260g tinned crushed pineapple, undrained
310g carrot, grated
4 eggs
375ml salad oil
1 teaspoon natural vanilla extract
125g nuts, chopped

Method

  1. Sift flour, sugar, salt and bicarbonate of soda together into a large mixing bowl. Add pineapple, carrot, eggs, oil and vanilla and beat until combined. Stir in chopped nuts.
  2. Spoon batter into a well-greased bundt tin or 2 deep 20 cm ring tins. Bake in a preheated moderate oven for 1 hour or until a skewer inserted in centre comes out clean.
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