makes one 22cm round cke
170g self raising flour
170g plain flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp bi carb soda
200 ml vegetable oil
225g soft brown suguar
4 eggs lightly beaten
125ml golden syrup
500g grated carrots
60g chopped pecan or walnuts
1. preheat the oven to 170 degree C. Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Sit together the flours, spices, and bicarbonate of soda into a large bowl and make a well in the centre.Whisk together the oil sugar,egg and golden syrup. gradually pour into the well, stirring until combined. Stir in the carrots and chopped nuts
2. Son the mixture into the tin and smooth the surface. Bake in the oven for 1 hour and 40 mins or until a skewer poked into the middle o the cake comes out clean
3. Leave the cake to cool in the tin for atleast 15 minutes before turning onto a wire rack to cool completely
170g self raising flour
170g plain flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp bi carb soda
200 ml vegetable oil
225g soft brown suguar
4 eggs lightly beaten
125ml golden syrup
500g grated carrots
60g chopped pecan or walnuts
1. preheat the oven to 170 degree C. Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Sit together the flours, spices, and bicarbonate of soda into a large bowl and make a well in the centre.Whisk together the oil sugar,egg and golden syrup. gradually pour into the well, stirring until combined. Stir in the carrots and chopped nuts
2. Son the mixture into the tin and smooth the surface. Bake in the oven for 1 hour and 40 mins or until a skewer poked into the middle o the cake comes out clean
3. Leave the cake to cool in the tin for atleast 15 minutes before turning onto a wire rack to cool completely
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