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Carrot Cake

Our recipe

The grated carrot keeps this cake moist and the flavour improves after several days in the cake tin. The icing is of course optional.

Ingredients

3	Eggs
100g/4oz	Brown Sugar
100g/4oz	Sunflower Oil
1	Orange (Rind & Juice)
200g/8oz	Self Raising Wholemeal Flour
200g/8oz	Finely Grated Carrots
25g/1oz	Chopped Walnuts
125g/5oz	Butter
250g/10oz	Icing Sugar
1tsp	Cinnamon

Beat together the eggs, sugar, oil and orange rind. (Reserve the juice)
Mix in flour, followed by the grated carrots and walnuts.
Pour into an oiled and greaseproof lined 20cm/8” cake tin.
Bake in a pre heated oven for 45/50 minutes.
Cool the cake in the tin for 30 minutes before turning out onto a wire rack.
To make the topping mix together the butter, icing sugar, cinnamon and just enough orange juice to make a spreading consistency.
Spread the topping over the top and sides when the cake is cold.

Temperature & cooking time:
45/50mins at 180°C/Fan160°C/350°F/Gas 4

Dietary status:
Nut free, Soya free, Vegetarian, Wholegrain.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.