Wednesday, December 30, 2009

Winter Carrot Cake

This cake really is for idiots - there's no technique required, not even any vigorous whisking, just a bit of grating and stirring and it turns out beautifully. Top with traditional frosting or just mix together the juice and zest of a clementine and a bit of icing sugar and drizzle over the top.
It sets rather firmly so it's good for baking and taking.
Enough for 8
200g coarsely grated carrot
100g sultanas
250g self raising flour
1 tsp ground mixed spice
2 tsp baking powder
150g light muscovado sugar
150ml vegetable oil
2 eggs, beaten

Preheat the oven to 160 C / Gas 3. Butter and line a 20cm spring form tin and sit it on a baking sheet. Mix together all the ingredients and spoon into the tin. Level off the surface and bake for an hour or so until a skewer pushed into the centre comes out clean. Leave in the tin for a few minutes then turn onto a wire rack and leave to cool.

1 comment:

marty and sharon said...

welcome back your bake and take cake....a bit like car to bar shoes....hope you're getting to wear some of those and put them to good use on a dance floor!! s x