Carrot Cake Essay

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Yummy scrummy carrot cake Cooking time Prep: 1 hr - 1 hr, 15 mins Including 40-45 minutes in the oven. Nutrition per serving kcalories protein carbs fat saturates fibre sugar salt Skill level Easy Servings Cuts into 15 slices 265 3g 39g 12g 2g 1g 24.8g 0.41g Ingredients 175g light muscovado sugar 175ml sunflower oil 3 large eggs, lightly beaten 140g grated carrots (about 3 medium) 100g raisins grated zest of 1 large orange 175g self-raising flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp grated nutmeg (freshly grated will give you the best flavour) Method 1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base. 2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind. 3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny. 4. Pour the mixture into the prepared tin and bake for 40- 45 For the frosting 175g icing sugar 1½-2 tbsp orange juice minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.) Tip Like this? Y ou m ight als o lik e to try Angela Nils en's lighter option, Ultim ate m ak eover: Carrot cak e, or try s om ething new w ith Carrot & cream chees e cupcak es . 5. Beat together the frosting ingredients in a small bowl until smooth

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