Hilary W recommends this cake and says it is very popular, but do allow time to soak the carrots before starting to make the cake. It is measured in cups, rather than by weight.
Ingredients:
6 cups grated carrot
1 cup light brown sugar
1 cup coarsely chopped raisins
4 eggs
1.5 cups white sugar
1 cup vegetable or rapeseed oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped walnuts (optional)
Mix the grated carrots and brown sugar in a medium bowl, and leave for 1 hour, then add the raisins.
Preheat the oven to 350 degrees F/180 degrees C and grease and flour two 10-inch cake pans (or three 8-inch cake pans or two 8-inch cake pans and 8 cupcake tins).
In a medium bowl, combine the flour, bicarbonate of soda, salt, cinnamon and nutmeg. In a large mixing bowl, beat the eggs and gradually beat in the white sugar, oil and vanilla extract. Stir in the pineapple. Stir the flour mixture into the wet mixture, being careful not to overmix. Gently fold in the carrot mixture, and nuts if using.
Pour the batter evenly into the prepared pans, and bake as follows: 10-inch pans – 40-50 minutes, 8-inch pans, 35-40 minutes, cupcakes 20-22 minutes. Cook until the cakes are springy to the touch and a toothpick inserted into the centre comes out clean. Depending on your oven, cooking time could be up to 15 minutes longer.
Place the pans on a wire rack to cook for 10-20 minutes before removing them from the pan. Once the cake is completely cool you can frost it or drizzle with icing.