Easy carrot cake
This cake barely takes two minutes to make and you don’t even need to turn the mixer on. In 40 minutes you’ll have a fresh out of the oven cake to sink your teeth into. My kids didn’t even believe that this was a carrot cake. If you haven’t made it yet, then don’t waste another minute!
English cake / 18 cm diameter round cake pan / 18 cm Bundt pan
150 grams sugar (3/4 cup)
1 cup grated carrot (2 carrots)
140 grams self-raising flour (1 cup)
120 ml oil (1/2 cup)
3 Tbsp brown sugar
1 tsp cinnamon
1. Preheat an oven to 180°C.
2. In a bowl, mix the carrot, brown sugar and cinnamon. In a separate bowl beat together the eggs and sugar with a fork and add the other ingredients, including the carrot.
*3. Transfer the batter to an English cake pan and even the top. Bake in the oven for around 40 minutes or until the cake is set and golden. Let cool. Just before serving, sprinkle with icing sugar.
Good to know…
You don’t need a mixer for this cake. You can do everything manually with a fork. Other than the oil and eggs there are no wet ingredients. The batter is a bit thick but don’t worry. If you don’t have any brown sugar, you can leave it out. For regular flour, the ratio is 1 cup of regular flour + 1 tsp baking powder.
What’s nice about this cake is that you use so few ingredients to get such a great result. Trust me, you’re going to love it!