Scientect

If you are planning a bake-off with family, friends or colleagues, the carrot cake is a winner with cream cheese frosting!

This simple recipe, a delight of Ronny’s Kitchen, serves 10 to 15 people and takes about 1.5 hours preparation time.

Ingredients

Wet ingredients:

1. 400 g carrots, about 4 medium size carrots, coarsely grated
2. 5 fresh eggs
3. 300 ml sunflower or vegetable oil
4. 150 g sultanas
5. 150 g walnut pieces
6. 1 orange, use the zest only

Dry ingredients:

1. 300 g self-raising flour
2. 1 tsp mixed spice
3. 1 tsp bicarbonate of soda
4. ¼ tsp fine salt
5. 180 g light brown sugar

Method

1. In a large mixing bowl, break the fresh eggs and whisk with a whisker. Add the oil and all the wet ingredients and mix thoroughly.
2. In a second large bowl, mix all the dry ingredients, ensuring that there are no sugar cramps.
3. Add the dry ingredients (step 2) to the wet ingredients and stir until thoroughly mixed.
4. Line two baking tins (round tins – 20 cm) with non-stick baking paper and scoop the batter into the tin.
5. Place the tins on the middle shelf of a preheated oven (180 °C) and bake for about 45 minutes to 1 hour until golden brown. Make sure to test with a toothpick to check that the cake is done.