Zutaten für Sour Cream Carrot Cake
- Wholemeal Self Rising Flour
- Plain Flour
- 1 tsp baking soda
- Cinnamon
- Nutmeg
- 200g packed light brown sugar
- 120ml vegetable oil
- 120ml sour cream
- 2 large eggs
- Carrots
- Sultana
- Currants
- Macadamia Nuts
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Zubereitung von Sour Cream Carrot Cake
- Preheat oven to 180°C (350°F). Grease and flour a 21cm (8.25 inch) round cake tin.
- In a large bowl, whisk together 250g all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, and ¼ tsp ground allspice.
- Add 200g packed light brown sugar and mix well.
- In a separate bowl, whisk together 2 large eggs, 120ml vegetable oil, and 120ml sour cream. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in 200g grated carrots, 100g raisins (or other dried fruit), and 50g chopped walnuts or pecans.
- Pour batter into the prepared cake tin and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
108g
Fat
21g
Carbs
13g
