- 450g Carrots grated
- 650ml Sunflower oil
- 450g Whole Eggs
- 650g Self raising flour
- 450g Soft brown sugar
- 15g Bicarbonate soda
- 25g Cinnamon
- 10ml Vanilla essence
Carrot Cake
Murray Wilson
3rd February 2013
Carrot Cake
Method:
Grate carrots and add bicarb, add oil and eggs then blitz with stick blender. Add sugar ...
Ingredients
Method
Method:
Grate carrots and add bicarb, add oil and eggs then blitz with stick blender. Add sugar vanilla then sift flour and cinnamon and fold through wet mix.
Bake at 170oC for about 60 minutes or until a skewer comes clean.
NOTES:
You can replace or mix the oils with nut oil such as walnut hazel nut or macadamia
Half quantities above and split between two 20cm springforms
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
