WebInstructions. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper. In a …
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WebGrate the carrot with a cheese grater. In one large bowl, add the wet ingredients and combine. In another large bowl, add the dry ingredients and mix well. …
WebInstructions. Prep. Preheat oven to 350 F and grease 3 - 8" round cake pans with butter or vegetable oil. Batter. In a large bowl, use an electric mixer to beat eggs (4), …
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WebPreheat the oven to 350°F and line 12 muffin cups with paper liners or lightly greased. In a large bowl, stir together carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk …
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Low-Carb Carrot Cake. Beat eggs, melted butter, sweetener, and vanilla together. Add grated/shredded carrot, walnuts, and coconut then mix almond meal/flour, spices and baking powder. Pour into a greased and lined tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.
The best carrot cake for afternoon tea
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Tips for making the perfect carrot cake