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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| caster sugar (superfine): 1 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
| carrots (grated): 3/4 cup |
| sultana raisins (sultanas) (not packed): 1/2 cup |
| vegetable oil: 1/4 cup |
| distilled vinegar: 1 tsp |
| water: 1 cup |
Egg Dairy Nut Free Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Add the ingredients into a mixing bowl in the same order as listed.
- Mix with a wooden spoon for 1 - 2 minutes.
- Pour into a small round or loaf tin (use non stick tin and cooking spray).
- Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
- Make fine cup cakes - reduce cooking time to 15-20 minutes.