Cinnamon Carrot Cake

    Cinnamon Carrot Cake


    193 people made this

    This is a lovely moist carrot cake and not as high fat as some alternatives. Ice it with your favourite cream cheese icing recipe.

    Serves: 24 

    • 1 cup (125g) cake flour
    • 1 cup (125g) wholemeal flour
    • 1 cup (185g) packed brown sugar
    • 1/2 cup (125g) white sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1 1/2 teaspoons ground cinnamon
    • 3 eggs
    • 1/3 cup (85ml) vegetable oil
    • 2/3 cup (185ml) buttermilk
    • 1 1/2 cups grated carrots

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease and flour two 23cm round cake tins.
    2. Separate eggs and beat egg whites until frothy, then continue whisking and gradually add 1/2 cup of the white sugar. Beat until stiff.
    3. In a large bowl combine the cake flour, wheat flour, brown sugar, baking powder, bicarb soda and cinnamon then mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
    4. Bake for 25 to 35 minutes.

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