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Carrot Cake

Portion: 2pcs of 23cm / 9 inch Round Cake


  • 250g self-raising flour
  • 400g caster sugar
  • 2 teaspoons ground cinnamon
  • 350g grated carrots
  • 120g chopped walnuts
  • 350ml vegetable oil
  • 4 eggs


1 Preheat the oven to 180°C ( 356°F ) for 30 minutes, Grease two 23cm / 9 inch round cake tins.
2 In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.
3 Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.

Healthy Tip

This is a great carrot cake recipe that is easy to make.
Adjust the amount of sugar to suit your taste. Replace half of caster sugar with brown sugar for lower calories.

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