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Carrot Cake
Ingredients
Margarine 6 oz
Brown Sugar 6 oz
Eggs 3
Zest of orange
Orange juice 2 teaspoon
Grated carrot 5 oz
Coco powder 1 oz
Baking powder 2 teaspoon
Wholemeal wheat flour 6 oz
Tin 7" cake tin lined with grease proof paper
Oven setting 180 C or 350 F or gas mark 4
Method
Mix wholemeal wheat flour 6 oz, Cream, fat and sugar until light and fluffy. Add egg gradually and beat.
Add orange juice and zest. Beat well.
Stir in carrots.
Sift coco, baking powder and flour and these to the above. Fold in thoroughly. Transfer to the tin.
Bake for 1 hour 15 minutes or until cooked. Firm to touch. Leave to cool. Turn out. Peel off the paper.
You can eat this as it is or frost it with icing. This will add to the calories. Slice it horizontally into two and sandwich with butter icing made by beating 4 oz margarine, 8 oz icing sugar, 2 tablespoon of orange juice. Use some of this mixture to cover the top of the cake as well.
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