Traditional Carrot Cake

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Traditional Carrot Cake
This carrot cake recipe is so good it will quickly become a family favourite.
  1. Use a 20cm round deep cake tin and line the base with baking paper
  2. Grease lightly
  3. Pre-heat oven to 180ºC
  4. Sift the flours and cinnamon into a large bowl
  5. Coarsely chop about two thirds of the brazil nuts, stir into the flour with the raisins
  6. Slice remaining nuts thinly lengthwise and place aside
  7. Place the boiling water and Neat Jane’s “The Maharajah” tea in a bowl and allow to in-fuse for 5 minute
  8. Strain the tea leaves and set aside
  9. In another bowl beat sugar and oil with a wooden spoon until well combined
  10. Beat in the eggs one at a time
  11. Stir in the grated carrots and orange zest and juice and the tea liquid
  12. Using a large metal spoon fold the carrot mixture into the flour mixture just until combined, do not over mix
  13. Spoon mixture into tin
  14. Bake for 50 minutes or until risen and firm to touch
  15. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the baking paper, leave to cool
  1. beat ricotta, sugar and orange zest in a bowl with a wooden spoon
  2. Spread icing on top of cold cake. Top with the reserved sliced nuts placing them so that they stick up at different angles.
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