Wholemeal Carrot Cake

Wholemeal Carrot Cake
175gms/6 0unces Wholemeal S.R. Flour,
2 slightly rounded tspns. Baking Powder,
pinch Salt,
One level tsps Cinnamon (optional),
100 grams/4ozs. Grated Carrots,
100 grams/4ozs Margarine,
100 grms. Soft Dark Brown Sugar,
Grated zest of half an Orange (optional),
2 large Eggs,
about one tbspns milk or Orange.

Method –
Sift Baking Powder, Salt and Cinnamon into the Flour and stir well. Mix in Grated Carrot. Cream Margarine and Sugar until light and fluffy. Add orange zest (if you’re using it). Add eggs one at a time, beating well and spoon in a little of the flour mixture to prevent curdling. Gradually mis in flour. Add milk/orange juice a little at a time until consistency is soft but not runny. Grease a 16cm/6 inch round cake tin and line base with greased greaseproof paper. Tip in the mixture.
Bake in a moderate oven, Gas3, 325F, 160C for ¾ to 1 hour.

For a special occasion ice with orange glace icing and decorate with pieces of walnut.

Help Spread The Word!

    Comments are closed.