This cake is not very sweet. Because I stared making this cake for my then very young children as a substitute for bread, and I didn’t want it sweet at all. Today I added Sugar, and you may wish to add even more Sugar to make it properly sweet cake, but I like to eat it with jam, honey, peanut butter, or etc. If you are a fan of ‘Carrot Cake’, try my ‘My Legendary Carrot Cake’ recipe as well.
60g (OR 125g) Butter *softened
*Note: If you use Unsalted Butter, add 1 pinch of Salt
1/4 cup (OR 1/2 cup) Caster Sugar
2 Eggs *at room temperature
1 Carrot (150g) *finely grated
1 cup Self-Raising Flour
1 teaspoon Ground Cinnamon *optional
1/2 cup Milk
- Preheat oven to 170C. Lightly grease a loaf tin or line with baking paper.
- Beat soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. Add the finely grated Carrot and mix, add Flour, Cinnamon and Milk, and mix well.
- Spoon the mixture into prepared loaf tin smoothing top. Bake for 50 minutes or until cooked through. Cool in pan for 5 to 10 minutes before turning onto a cooling rack if you added more Butter.