Mix and Bake: Carrot Cake

Magazines dub them ‘one bowl wonders’ I call them ‘ the reason why we question all other complicated recipes’. Simple – too simple that you ‘re bound to make a mistake. But you can’t, because even the instructions limit error: “Mix well and bake at 180 degrees”.

This was the cake of choice last weekend at our tea party / ‘eat sweets and baked foods till we die while watching food channel and sip tea’ day. And what a good choice it was. Spicy, and sweet with no need for sinful cream cheese icing – it was delicious enough to convert two carrot cake haters into keen bean lovers.



  • 1 cup of white sugar
  • 1 cup of self raising flour
  • 1 tsp baking soda
  • 1 and a half cups of grated carrots
  • half a cup of oil
  • 2 eggs
  • 1 cup of sultanas
  • 1/4- 1/2 cup of roughly chopped walnuts
  • 1/2 tsp of nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp of clove
  • pinch of ginger (optional)
Bang together and mix well. Bake at 180 for approximately 45 minutes

-Posted by L –


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