Carrot and walnut cake
Ingredients
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Rice bran oil, to grease
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1/2 c brown sugar
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3/4 c rice bran oil
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130 ml golden syrup
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3 eggs
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1 tsp vanilla essence
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1/2 c plain flour
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1 tsp baking soda
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1/2 tsp ground cinnamon
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350 g carrots, peeled and grated
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1/2 c walnuts, chopped
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Icing sugar to spinkle
Cooking Instructions
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1
Warm oven at 150C fan-forced or 170C. Grease a 20cm round cake pan lightly with oil, and line with non stick baking paper
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2
Add the brown sugar, oil, golden syrup, egg and vanilla in a separate bowl. Use a balloon whisk to mox until combined
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3
Sift the flours, baking soda, and cinnamon into a large bowl
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4
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot and walnut
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5
Pour the mixture into mould and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely
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6
Spingle with icing and serve
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