Carrot Cake ~ Recipe

We generally have local carrots for sale.  This carrot cake recipe is super light and is lower in fat, I can't pretend it is calorie free....

Carrot Cake

• 6oz (175 g) dark brown soft sugar, sifted (or a mix of honey and sugar)
• 2 large eggs
• 4fl oz (120 ml) sunflower oil
• 7oz (200 g) self-raising flour (two suggested wholemeal but I didn't have any)
• 1½ level teasps bicarbonate of soda;
• 2 0r 3 rounded teasps mixed spice
• grated zest 1 orange
• 7oz (200 g) carrots, peeled and coarsely grated
• 6oz (175 g) sultanas

Gas mark 3, 325°F (170°C). oblong roasting tin – 4cm deep (swiss roll tin size but deeper),

Whisk sugar, eggs and oil together. Then sift together the flour, bicarb, mixed spice. Stir all together, fold in the orange zest, carrots and sultanas. Pour the mixture into tin, centre of oven - 35-40 minutes.

I also saw this suggested but I never bother....

• Syrup – stir juice ½ small orange;
• 1 dstsp lemon juice;
• 1½ oz (40 g) dark brown soft sugar (melt together).

Prick cake and pour on syrup while hot.

Topping:

I squeezed the juice of half the orange and mixed with icing sugar and drizzled it over the top.
also suggest for the topping:

• 9oz (250 g) Quark (skimmed-milk soft cheese);
• ¾oz (20 g) caster sugar
• 2 teaspoons vanilla extract; (mix ingredients in a bowl until light and fluffy, chill)

then dust with 1 rounded teaspoon ground cinnamon

Ice with topping of your choice, cut it into 12 squares and dust with a little more cinnamon.

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