The is a favourite at ….simple……very tasty….and as moist as!









  Part 1
470g (3 ¼ cup) flour
2 ½ tsp baking soda
1 ¼ tsp baking powder
1/2 tsp salt
3 tsp cinnamon powder
3 cup sugar
       # sieve all of the above in to a large wide bowl #
1 ½ cup chopped walnuts
    # mix in to the sieved ingredients #
 Part 2
5 big eggs (about 60g each)
1 cup grape seed oil (canola will do)
1 ¼ cup milk
3 tsp vanilla essence
3 cup (packed) grated carrot
1 tin (440g approx) crushed pineapple – juice and all
    # now mix these wet ingredients in another large bowl #


You now have a bowl of dry ingredients and a bowl of wet ingredients.

Set  your oven to fan bake 185◦c

Line a half size (440 x 320 or so) baking sheet with baking paper  – wet the baking sheet with cold water so the paper will stick and not move.

Now add the wet ingredients in to the dry ingredients and fold together to make the batter – all the dry has to be just dispersed but don’t over mix past that

Scrape the batter on to the lined pan – spread evenly

Bake 20 minutes at 185◦c then lower temp to 170◦c and bake for approx 30 minutes more until ready (you can check by pressing the cake in the center to see if it springs back or poke in the center with a wooden skewer to see if it comes out clean/not sticky)

Once ready, turn on to a cake rack to cool

If you manage not to eat this straight away, then wrap in glad wrap and hide at the back of the top shelf in you fridge


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