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
12
1H 5M

Ingredients

Method

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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