Quick & Easy

Moist carrot cake

Carrot cake is always a winner, and the addition of a little mixed spice to this recipe takes it to a new level. This gluten free version is super moist and perfect for the kids' lunch boxes or after school snack.
carrot cake
1H 5M



1.Preheat oven to 180°C/350°F. Grease and line deep 23cm (9-inch) square cake pan.
2.Sift flours, baking powder, soda and spice into large bowl; stir in sugar, nuts and carrot. Stir in combined oil, sour cream and eggs.
3.Bake cake about 45 minutes. Stand cake 5 minutes before turning top-side up onto wire rack to cool.

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