Sunday, 19 August 2012

Carrot Cake



175g Light Muscovado Sugar
125ml Sunflower Oil
3 Eggs
140g Grated Carrot (approx 3 large carrots)
100g Raisins
Grated Zest of 1 Orange
175g Self Raising Flour
1tsp Bicarb of Soda
1/2tsp Grated Nutmeg
1tsp Ground Cinnamon

175g Icing Sugar
Juice of half an orange

Pre heat oven to 180oC and grease a loaf tin. Tip the sugar into a bowl and add the oil and the eggs lightly beat together. Stir in the grated carrot, orange zest and raisins. Sift in the flour, bicarb of soda, cinnamon and nutmeg and mix thoroughly. Pour the mixture into the tin and bake for 40-45 minutes, or until a skewer can be inserted and come out clean,(remember it is a moist cake the skewer might look damp but shouldn't be covered in cake mix). Let the cake cool.

Mix the icing sugar together with the orange juice and pour over the cooled cake, then enjoy. 

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