Carrot cake has a dense, moist consistency similar to good bread pudding or cheesecake; it keeps well.
ingredients
serves 8
2 pounds carrots, grated
1/2 cup margarine
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup corn syrup or honey
4 medium-sized eggs, beaten
1 tablespoon baking powder
2 cups All purpose flour
1/2 cup mixed chopped nuts
method
1. Heat the oven to 180°C (350°F).
2. Grease a 9 inch deep, loose-bottomed round cake pan and line it with foil, allowing a deep turn-up to prevent the batter leaking out before it starts to set.
3. Cream the margarine with the spices and salt it. Add the sugar and beat well. Warm the syrup then measure and pour on to the butter mixture, stirring all the time. Stir in the grated carrot and eggs, a little at a time. Sift the baking powder with the flour and beat into the carrot mixture. Add the chopped nuts.
4. Turn into the cake pan and bake about 1 1/4 hours. Test by inserting a skewer that the centre is cooked; it should come out clean if the cake is cooked through. Cover the top with foil if the cake is overbrowning.
5. Leave the cake to cool in the pan for 15 minutes before turning out. Cool completely on a wire rack and remove the foil.
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more information
Cooking time: 1 1/2 hours plus cooling time
