Carrot cake

  • Butter, for pans
  • 450g plain flour
  • 450g sugar
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 2 tbsp canola or vegetable oil
  • 4 large eggs
  • 4 to 6 carrots, grated
1) Preheat oven to 190C/Gas 5. Butter a 23cm by 33-cm sheet pan or 2 (20cm) round pans.

2) In a large bowl, sift together the flour, sugar, bicarbonate of soda, cinnamon and salt. Using a hand mixer, stream in the oil and then beat in eggs, one at a time. Stir in the carrots until well combined.

3) Pour the batter into the prepared pan(s). Bake for 30 to 40 minutes or until a cocktail stick inserted in the centre comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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