Carrot Cake

Sunday, February 3, 2008

2 oz butter
5 oz caster sugar
2 oz light muscovado sugar
6 oz grated carrot
1 tablespoon grated orange rind
1 teaspoon vanilla extract
3 eggs
5 oz plain flour
1/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon mixed spice
1/8 teaspoon crushed cardamom seeds

  1. Preheat the oven to 180 degrees C/350 degrees F. Grease and line a 20 cm/8″ cake tin.
  2. Melt the butter in a saucepan. Stir in the sugars and cook gently over a low heat for 1 minute. Remove from the heat and add the carrot, orange rind and vanilla. Beat in the eggs, one at a time.
  3. Sift flour, baking powder, bicarbonate of soda and spices into a bowl. Whisk to combine.
  4. Add the carrot mixture and stir well until combined. Pour the mixture into the prepared cake tin.
  5. Bake in the centre of the oven for 30 minutes, until a skewer inserted into the centre comes out clean. Remove from the cake tin and cool on a wire rack.


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