- 350 g plain flour
- 1-1/4 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp gr cinnamon
- 1/2 tsp 5 Spice powder
- 1 tsp ground ginger
- 1/2 tsp fine salt
- 450 g carrots
- 60 --- ml strong black Tea
- 295 g caster sugar
- 100 g light brown sugar
- 4 eggs
- 250 ml veg oil
- 1 --- Cup sultanas
- 1/2 cup chopped pecans
1h 10minPreparation 20minBaking/Cooking
- Blend flour and all dry ingredients. Set aside in bowl.
Roughly chop carrots and grate Sp 6, 5 seconds. Put aside in large bowl.
Add sugars, eggs, and tea to "Closed lid" . Blend 30 s or till combined.
Slowly pour in oil over 25-30 s till well emulsified.
Pour over carrots in bowl and mix well. Add sultanas and pecans and stir through well.
Add flour mixture and mix well.
Pour into 2 loaf tins and bake 160 FF for 50-55 mins.
Top with cream cheese frosting when cakes are cooled if required but lovely as is.
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