I call it “birthday cake.”.

Carrot cake recipe. Tip the sugar, sunflower oil and eggs into a big mixing bowl. Stir in carrot mixture and walnuts. Pour the batter into the prepared cake pan or pans.

In a separate bowl sift together flour, cinnamon. Stir in the carrots and fold in the pecans. Whisk the oil, yogurt, eggs, vanilla and zest in a jug.

Stir in pineapple, coconut and nuts. Tip the butter and sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy, then beat in the eggs, one at a. Web in a large bowl, sift together 2½ cups (310 g) of flour, the cinnamon, allspice, salt, baking powder, and baking soda.

Web stir in pineapple. Web this is an older and more basic version of carrot cake. Web you can’t go wrong with this best ever carrot cake!

Web for the carrot cake, preheat the oven to 180c/170c fan/gas 4. Web 3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade) 1 cup coarsely chopped walnuts or pecans. 2 heat the oven to 350 degrees fahrenheit (176c).

Web heat the oven to 180c/160c fan/gas 4. It’s still very tasty and flavorful and well worth a try. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.