Dangling the carrot (Cakes)

Member Name: NikkiH

Product:	Cakes
Date:	22/03/02 (88 review reads)
Rating:

Advantages: Delicious, Easy to make, Freezes for 2 month (without the icing)

Disadvantages: -

I am not a person who has a huge sweet tooth, give me a packet of crisps and I am a happy lady, so good old carrot cake is a pretty good comprimise for me, as it is sweet but not sickly and has lots of flavour.

This recipe is not for you dieters out there as there are just under 35g fat in this cake.

You will need the following:

2 medium eggs
4oz/100g muscavado sugar
3floz/75ml sunflower oil
6oz/175g grated carrots
4oz/100g wholemeal self raising flour
1tsp ground cinnamon
1/2 tsp ground nutmeg
2oz/50g shredded coconut
2oz/50g raisins (not needed if you do not like them)

The icing needs the following:

1.5oz/40g softened butter
3oz/75g soft light brown sugar
grated zest of an orange
4oz/100g halved walnuts



*Grease and line the base of a 7"/18cm square cake tin. Preheat the oven to Gas Mark 5/190C/375F.

Whisk together the eggs and muscavado sugar, until you get a mixture which is thick and creamy.

Take your time, and whisk in the sunflower oil, followed by the carrots, wholemeal flour, spices, coconut and then the raisins if you have chosen to have them.

Spoon this mixture into the tin and level the surface.

Put this into the oven and bake for 25-30 minutes. It is ready when it is firm to the touch.

While the cake is cooking, beat together the butter, soft brown sugar and orange zest to make the icing.

When the cake is cooked allow it to rest, and when cold pour over the icing carefully covering the top of the cake, and decorate with the walnuts.

Enjoy with a lovely cup of tea.

Summary: