Carrot Cake (3) Recipe

carrot cake (3)

Ingredients for Carrot Cake:

  • ½ lb (225 g) self-raising flour
  • 1 teaspoon baking powder
  • ½ lb (225 g) unsalted butter, softened, or soft margarine
  • ½ lb (225 g) soft brown sugar
  • 4 eggs
  • ½ lb (225 g) carrots, grated
  • 1 orange
  • 4 oz (112 g) ground almonds or finely chopped walnuts
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Method for Carrot Cake:

  1. Preheat the oven to Gas Mark 4 (350°F/180°C). Grease a 8″ (20 cm) round deep cake tin and line with baking paper.
  2. In a bowl cream the butter or margarine and the soft brown sugar until the mixture is pale and fluffy.  Beat in the eggs, one at a time, if the mixture curdles, beat in a little of the flour.
  3. Scrub the carrots and coarsely grate them into the batter. Add the grated rind and juice of the orange and the ground almonds or chopped walnuts. Beat until well mixed.
  4. Sieve the flour, baking powder, ground ginger and cinnamon into the bowl and fold into the batter.
  5. Spoon into the prepared cake tin and bake for about 1 hour, or until the cake is well risen, golden and firm to the touch.

Serves 4 (at least!).  Allow to cool slightly and then turn out and slice. Nice still warm with whipped cream. This is yet another alternative recipe for carrot cake.

Posted in Vegetable Recipes, Vegetarian Recipes, Carrot, All Recipes