Carrot Cake
Ingredients
Serves 12
- 175g (6oz) carrots – grated
- 2 free range eggs
- 100g (4oz) raw brown sugar
- 75ml oil
- 100g (4oz) wholemeal self-raising flour
- 1tsp ground cinnamon
- ½tsp ground nutmeg
- 50g (2oz) desiccated coconut
- 50g (2oz) raisins
- 10g icing sugar
How To Make
- Grease and line the base of a 7in (18cm) square cake tin.
- Finely grate the carrots.
- Whisk the eggs and raw brown sugar together until thick and creamy. Whisk in the oil slowly, then add the remaining ingredients and mix together to combine evenly.
- Spoon the mixture into the prepared tin.
- Level the surface and bake in the oven at 190°C / 375°F / gas mark 5 for 25-30 minutes until firm to touch and golden brown.
- Cool on a wire tray and dust with icing sugar.