Carrot Cake with Chopped Pecans
A wonderfully moist Carrot Cake that is sure to become a favourite.
Ingredients
- 1/2 a cup of Oil
- 1/2 a cup of Brown Sugar
- 3 Eggs
- 1 cup of Self Raising Flour
- 1/2 a cup of Plain Flour
- 1 teaspoon of Soda Bicarb
- 2 teaspoons of ground Cinnamon
- 2 medium Carrots grated
- 1/2 a cup of chopped Pecans
- 1 cup of Sultanas
Instructions
- . Beat the Eggs and add the Sugar and Oil and continue beating until very frothy.
- Sift together the Flours, Soda bicarb and Cinnamon.
- Add the Egg mixture to the Flour and then stir in the grated Carrot, Pecans and Sultanas
- Put the mixture into a 16cm cake tin that has been lined with baking paper and cover with a round of baking paper.
- Cover the cake tin with a suitable lid or a trimmed sheet of Alfoil and press this down the sides firmly to hold.
- Pour enough hot water into the inner pot so that it would come halfway up the side of the cake tin.
- Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on it.
- NOTE: if using the 3 litre inner pot the cake tin can sit on a folded pad of Alfoil
- Bring the water to the boil, close the lid and turn down the heat to simmer gently for 30 minutes.
- Turn off the heat and place the inner pot into the outer insulated container for a minimum of 5 hours.