67
Carrot cake
Serves 16:
13/4 cups plain our
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 cup peanuts, chopped
1/2 cup sultana
1/2 cup brown sugar, rmly packed
11/2 cups carrot pulp
1/2 cup oil
2 eggs, lightly beaten
1/4 cup sour cream
Grease and line a 25cm x 15cm loaf pan. Sift our and bak-
ing powder into a large mixing bowl, add nutmeg, cinnamon,
cardamom, peanuts, sultana, brown sugar and carrot pulp,
stir to combine. Add eggs, oil and sour cream. Beat with
electric mixer, using medium speed until all ingredients are
well blended. Pour into loaf pan. Bake at 180°C for 1 hour
or until cake is cooked when tested with a skewer. Remove
from oven, stand in cake pan for 5 minutes before inverting
out onto a wire cake rack.
