This recipe is easy if you have a food processor to grate your carrots, or if you buy them pre-grated. Otherwise it's a huge pain. Literally. You'll scrape the heck out of your knuckles on the grater. Serves 12 to 16.
Preheat oven to 180°C (350°F).
Grease and lightly flour two 23 cm (9-inch) cake tins (or one 32-by-23-by-5 cm / 13-by-9-by-2-inch baking pan). Set aside.
Combine flour, sugar, baking powder, baking soda and cinnamon in a large mixing bowl. Add grated carrots, oil and eggs. Beat with a hand mixer until combined.
Pour batter into prepared cake tins.
Bake 30 to 35 minutes (35 to 40 if using a 32-by-23-by-5 cm / 13-by-9-by-2-inch pan). The cake is ready when a toothpick or knife inserted in the middle of the cake comes out clean.
Cool cake for 10 minutes.
Remove cake from tins and cool thoroughly on a wire rack.
Frost with cream cheese frosting (see "How to make cream cheese icing").
Cover cake and store in refrigerator.
- If you like to jazz up your carrot cake, add one 225 g (8-oz) can of crushed pineapple, drained, along with 60 g (1/2 cup) shredded coconut at the same time as you add the shredded carrots to the batter.
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