- 1/2 cup (75g) raisins, chopped
- 1/2 cup (75g) sultanas, chopped
- 1 cup (100g) pecan nuts, chopped
- 1 1/3 cup (230g) granulated brown sugar
- 2 1/2 cups (310g) self-raising flour
- 3 cups (300g) grated carrots
- 3 eggs
- 1 cup (250ml) pure vegetable oil
- 1/2 tsp bicarbonate of soda (baking soda)
- 2 tsp mixed spice
Memories of my childhood home flooded my mind as I was preparing this cake. I first made this cake in my teen years and it had been a while since I had baked it. Every time I made it those whom I would have baked for would always compliment on how good it tasted. I tried it again yesterday, not sure if I still had it but as the cake was baking and the aroma filled the house I knew I still had it. It sure did take me back to my mum’s kitchen #happymemories.
Resources/Equipment You Will Need
- Electric Hand mixer
- Measuring jug
- Measuring scale
- 2 Mixing bowls
- Wooden spoon
- Teaspoon
- Chopping Board
- Sharp knife
- 10 inch baking tin
- Sieve
- Apron & Oven gloves
Quick Instructions
- Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5. Gather your ingredients together. These are 1/2 cup (75g) raisins, chopped; 1/2 cup (75g) sultanas, chopped; 1 cup (100g) pecan nuts, chopped; 1 1/3 cup (230g) granulated brown sugar; 2 1/2 cups (310g) self-raising flour; 3 cups (300g) grated carrots; 3 eggs
1 cup (250ml) pure vegetable oil; 1/2 tsp bicarbonate of soda (baking soda) and 2 tsp mixed spice - Put sugar, oil and eggs in mixing bowl.
- Beat with electric hand mixer until thick and creamy.
- Add grated carrots.
- Add chopped raisins and sultanas.
- Add chopped pecan nuts.
- Combine gently using wooden spoon and set aside.
- Sift flour, mixed spice and bicarbonate of soda into separate mixing bowl. Take set aside bowl with carrot batter. Fold the sifted flour into carrot batter.
- Mix gently until the flour is incorporated well into the batter.
- Get your baking tin.
- Grease the baking tin with butter or margarine and dust it lightly with flour.
- Pour carrot cake batter into the greased baking tin and bake for 45 minutes or until skewer inserted comes out clean.
- When cake is done, allow it to cool on a cooling rack before serving or decorating if you plan on doing so.
- You can decorate just the top as I did here with fresh cream frosting and made swirls and peaks using the spatula. To achieve that effect gently move your spatula or table knife in circular motions and gently lifting it up for the peaks. To learn how to prepare fresh cream frosting CLICK HERE.
Pictorial Detailed Instructions
So do give it a go… you won’t go wrong with this one. As I’ve already mentioned, the finishing touch was whipped cream which you can learn how to prepare HERE. I then sprinkled some chopped pecan nuts on top (you can reserve a few from your ingredients for this) . You can find pecan nuts in most of the local big supermarkets. Love what you see? Don’t miss new recipes sign-up here for fresh recipe alerts by email.
