Carrot Cake Recipe

Makes one large traybake - about 24 pieces!
 
Ingredients
400g Self Raising Flour
  • 400g Soft Brown Sugar
  • 300g Soft margarine / butter
  • 4 Eggs
  • 225g dried fruit
  • 3 or 4 carrots - grated
  • Juice & Zest of one large orange
  • teaspoon mixed spice (or just cinnamon)
  • teaspoon baking powder
    • Instructions
    Grease & line a 12” by 8” cake tin (fairly deep - not a swiss roll tin)
  • Preheat oven to 180C or Gas Mark 5
  • Beat the sugar and eggs together in a mixing bowl until creamy. The eggs should be added one at a time
  • Stir the flour, grated carrot, dried fruit, orange zest, spice and baking powder into the sugar & egg mix
  • Add the orange juice to the mix whilst still stirring - the mixture should still be creamy and soft. If it’s a bit dry then add more orange juice if available or a little milk
  • Pour the mixture into the prepared tin and bake for about 45 minutes. Test with a skewer / knitting needle - no mixture should stick to it when the cake is ready
  • Allow to cool and cut into squares

    • Posted via email from Tanya Peasgood | Comment »