Ingredients
- 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 Wilcox carrot, peeled, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Butter, to serve
CINNAMON TOPPING
- 10g butter, melted
- 1/2 teaspoon ground cinnamon
- 2 teaspoons caster sugar
Directions
- Step 1 Preheat 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 2 Using 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 3 Bake 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 4 Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with butter. Sprinkle with cinnamon mixture. Cool. Serve.
Recipe courtesy of www.taste.com.au
Serving size 4