I have had this cake recipe sitting in my recipe box for 3 years with the intent of making it. 2 nights ago
finally did and was not disappointed. Cake came out the oven and it cooled...about 5 mins later 3/4 of it
was gone. This is such an easy recipe and you need things that should already be in the house. I would
recommend having this with coffee or tea and it is simple enough to whip up when someone is coming
over suddenly. I also like this cake because it is not sweet.
Carrot and Spiced Tea Cake
Ingredients
65g
butter, softened
1/2
cup caster sugar
1
egg
2
teaspoons vanilla extract
1
cup self-raising flour, sifted
1/3
cup milk
1
medium carrot, peeled, grated
1
teaspoon ground cinnamon
1
teaspoon ground ginger
Butter,
to serve
Cinnamon topping
10g
butter, melted
1/2
teaspoon ground cinnamon
2
teaspoons caster sugar
Method
1.
Preheat oven to
180°C/160°C fan-forced oven. Prepare loaf tin.
2.
Using an electric mixer, beat butter, sugar, egg and vanilla together
for 2 minutes. Stir in half the flour, then half the milk. Repeat with
remaining flour and milk, adding carrot, cinnamon and ginger.
3.
Spoon mixture into prepared
pan. Level top.
4.
Bake for 30 minutes or until a skewer comes out clean.
5.
Stand in pan for 5 minutes.
Turn, top-side up, onto a wire rack.
6. Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with
butter. Sprinkle with cinnamon mixture. Cool. Serve.
