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Carrot Cake

Ingredients

130gm Plain Flour
100gm Brown Sugar
1/4tsp Baking Soda
Pinch of Salt
1tsp Ground Cinnamon
2 Large Eggs – beaten
150gm Corn Oil
280gm Grated Carrot
20gm Golden Raisins
40gm Walnuts – chopped

Method

1. Preheat oven at 165deg.
2. In a large bowl, add all dry ingredients together (flour, sugar, baking soda, ground cinnamon & salt) mix well.
3. In another bowl, beat eggs and add in oil, whisk together.
4. Add the dry ingredients to the egg mixture then add in shredded carrots, golden raisins and chopped walnuts. Mix all well together until incorporated.
5. Prepare cupcakes liners into muffin pan, scoop mixture into the cupcakes liners, 3/4 full.
6. Bake for 25 to 30mins or until a Toothpick comes out clean.
7. Allow to cool.

Topping Cream:
300ml Bulla thickened cream
1tsp icing sugar

Whisk until thick to pipe.

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