Carrot and walnut cake

Name: Carrot and walnut cake
Cuisine: British
Ingredients: Rice bran oil, to grease; 1/2 c brown sugar; 3/4 c rice bran oil; 130 ml golden syrup; 3 eggs; 1 tsp vanilla essence; 1/2 c plain flour; 1 c self-raising flour; 1 tsp baking soda; 1/2 tsp ground cinnamon; 350 g carrots, peeled and grated; 1/2 c walnuts, chopped; Icing sugar to spinkle

August Diamond @cook_6121430

Australia

Carrot and walnut cake

August Diamond @cook_6121430

Saved

Ingredients

Rice bran oil, to grease
1/2 cbrown sugar
3/4 crice bran oil
130 mlgolden syrup
3eggs
1 tspvanilla essence
1/2 cplain flour
1 cself-raising flour
1 tspbaking soda
1/2 tspground cinnamon
350 gcarrots, peeled and grated
1/2 cwalnuts, chopped
Icing sugar to spinkle

Saved

Steps

1

Warm oven at 150C fan-forced or 170C. Grease a 20cm round cake pan lightly with oil, and line with non stick baking paper
2

Add the brown sugar, oil, golden syrup, egg and vanilla in a separate bowl. Use a balloon whisk to mox until combined
3

Sift the flours, baking soda, and cinnamon into a large bowl
4

Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot and walnut
5

Pour the mixture into mould and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely
6

Spingle with icing and serve