Classic Carrot Cake

Category: Baking, Cakes, Dessert
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Medium

Ingredients:

• 2½ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 tsp ground ginger
• ¼ tsp salt
• 3 cups finely grated carrots
• ½ cup chopped walnuts or pecans
• 4 eggs
• 1¼ cups sugar
• 1¼ cups sunflower oil
• 2 tsp vanilla essence

Instructions:

1. Prep the oven and pans:
   Preheat oven to 180°C. Grease two 22 cm cake pans and set aside.
2. Mix dry ingredients:
   In a bowl, sift together flour, baking soda, baking powder, cinnamon, mixed spice, ground ginger, and salt.
3. Prepare carrots and nuts:
   Finely grate the carrots and chop the nuts. Set aside.
4. Beat wet ingredients:
   In a separate bowl, beat eggs and sugar until light and fluffy.
   Add sunflower oil and mix well.
5. Combine wet and dry ingredients:
   Add dry ingredients to the wet mixture and stir until just combined.
6. Add flavourings and mix-ins:
   Fold in vanilla, grated carrots, and chopped nuts. Use a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly combined.
7. Bake the cake:
   Divide batter evenly between the prepared pans.
   Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
8. Cool and serve:
   Allow cakes to cool completely before icing or serving.

Optional Tips:

• Top with cream cheese frosting for a classic finish.
• Add a pinch of nutmeg or a handful of raisins for extra flavour.
• For a moister cake, lightly soak the grated carrots in orange juice before adding.