Carrot Cake & Cupackes 2 of my favorites unite!!!

Carrot Cake

2 (about 300g) carrots
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 cup (80g) brown sugar
3/4 cup (185ml) oil
1/2 cup (125ml) golden syrup
3 eggs
1 tsp vanilla essence


Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

Pour the mixture into cake pan or cupcake pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

Not in the mood to make your own- check out the new cupcakery in Tallahassee Lucy & Leos!
photos and recipes compliments of flicker

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