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Spiced Carrot Cake

A super moist carrot cake filled with all sorts of warming winter spices for a classic addition to your festive table!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
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Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/4 tsp clove powder
  • 2 tsps baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup vegetable oil
  • 1 and 1/2 cups castor sugar
  • 4 eggs (I'm not sure substitutes will work well here)
  • 3 tsps vanilla extract
  • 3 heaping cups of grated carrot

Instructions

  • Preheat the oven to 175 C and grease an 8" round cake tin (springform is best for easy removal).
  • In a large bowl, sift the flour, spices, baking powder and baking soda. Stir in the salt and set aside.
  • In another bowl, beat the oil and sugar till combined. Add the eggs and vanilla and beat again.
  • Add the grated carrots and beat till combined, then fold in the flour and mix or beat gently.
  • Pour the batter into the prepared tin, sprinkle on some sliced almonds for crunch and bake for 40 to 45 minutes till a toothpick poked in the center comes out clean. Cover the top loosely with foil if the cake is browning too fast.
  • Allow to cool for a couple of hours before slicing and serving while still slightly warm. Enjoy!

Notes

*Adapted slightly from Pinch of Yum