Easy to make and wonderfully soft, this carrot and spice teacake is a perfect tea-time treat.
- 65g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 1 medium carrot, peeled, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Butter, to serve
- 10g butter, melted
- 1/2 teaspoon ground cinnamon
- 2 teaspoons caster sugar
- Step 1Preheat oven to 180°C/160°C fan-forced oven. Grease a 6cm deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, leaving a 3cm overhang on all sides.
- Step 2Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding carrot, cinnamon and ginger. Spoon mixture into prepared pan. Level top.
- Step 3Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.
- Step 4Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with butter. Sprinkle with cinnamon mixture. Cool. Serve.
All nutrition values are per serve
Cover the cake loosely with foil during the cooking if over-browning.
The cake is best made on the day it’s served. Serve warm or cold.
You can serve the cake with pure cream, double cream, warmed custard or vanilla yoghurt.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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