Ingredients Jump to Instructions ↓

  1. 325g plain flour

  2. 225g granulated sugar

  3. 1 teaspoon baking powder

  4. 1 teaspoon bicarbonate of soda

  5. 3/4 teaspoon salt

  6. 1 tablespoon ground cinnamon

  7. 225g dark brown sugar

  8. 4 medium eggs, at room temperature

  9. 300ml vegetable oil, such as safflower

  10. 450g carrots, rinsed, trimmed, peeled and grated in the food processor or on the largest holes of a box grater

  11. 85g walnut or pecan pieces, coarsely chopped Two

  12. 23 x 5cm round cake tins, buttered and the bases lined with discs of buttered baking paper

Instructions Jump to Ingredients ↑

  1. Set a rack in the centre of the oven and preheat to 190˚C/gas mark 5. Combine the flour, granulated sugar, baking powder, bicarbonate of soda, salt, and cinnamon in a medium bowl and whisk to mix; set aside. Place the brown sugar in a mixing bowl and use a large rubber spatula to work in the eggs, one at a time. Whisk in the oil. Whisk in the dry ingredients about one third at a time. Use a large rubber spatula to fold in the carrots and nuts. Divide the batter between the prepared tins. Bake until risen and firm, 40–45 minutes. Let the cakes stand for 5 minutes in the tins, then unmould to racks, turn right side up and cool completely.. Wrap and freeze the layers for up to one month if you don’t intend to use them immediately.


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