Wednesday 11 June 2014

Carrot Cake





Oh yeah! 

Made with Wholemeal flour, this Carrot cake recipe is truly heart-warming.  

Add soft fruits, nuts, whatever you like to make it a bit different, 
you can even top it with a cream cheese icing if you like! 

Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.  
This recipe, (adapted from Mary Berry's) is a winner, every time!


Serves 8
  • 250ml (9fl oz) sunflower oil
  • 4 large eggs
  • 225g (8oz) light muscovado sugar
  • 200g (7oz) carrots, peeled and coarsely grated
  • 200g (20oz) wholemeal flour
  • 100g (10oz) self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger


For the Iceing
  • Use a sharp knife to remove outer pith and then segment lemon
  • Squeeze out remaining juice and add to icing sugar in a bowl with the segments
  • Mix gently and spread over the cake
  • Sprinkle with the zest.

          THE MARY BERRY WAY: ‘HOW I MAKE THE MIXTURE’

          Put the oil, eggs and sugar into a large mixing bowl. Whisk until
          the mixture is well combined, lighter and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger and chopped nuts until
          evenly blended.

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