Monday, 1 March 2010

Moist Carrot & Raisin Cake Recipe

Carrot & Raisin Cake:

Makes 2 x 1lb loaves.
  • 250g carrot; peeled & grated
  • 110g raisins
  • 170g light muscovado sugar; sifted
  • 170g vegetable oil
  • 3 large eggs; beaten
  • 140g self-raising flour
  • 1½ level teaspoon ground cinnamon
  • 1 good grating of nutmeg
  • 1 level teaspoon bicarbonate of soda
Optional Topping:

Want to make less? Simply half the ingredients for a single loaf.

Step 1:
Preheat the oven to 180°C (350°F/ Gas 4).
Whisk together the sugar & oil, then whisk in the eggs.

Step 2:
Sift together the flour, cinnamon, nutmeg & bicarbonate of soda.
Fold this into the mixture using a wooden spoon.

Step 3:
Stir in the carrots and raisins and combine thoroughly.

Step 4:
Tip equal quantities of the mixture into parchment lined 1lb loaf tins and bake on the middle shelf of the oven for 30-40 mins, or until well risen and firm to the touch.

Step 5:
Place the tin on a wire rack to cool for 30mins, then carefully invert the cakes on the wire rack to cool completely.

Topping Suggestion:
To make the frosting, sift the icing sugar into a bowl add the lemon juice and beat until smooth.
Pour over the cooled cakes and allow to drizzle down the sides.

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