• E872730a50aa83d22d8c9cc1f3c5263c

Carrot Cake

So moist and delicious. Still trying to perfect the icing though.

Prep
Cook
Serves 12people
Ingredients
70
carrots, peeled and grated (about 2 normal carrots)
87
(3 oz) light muscovado sugar
87
ml (3 oz) sunflower oil
2
small eggs, lightly beaten
50
raisins
grated zest of 1/2 orange
87
(3 oz) self raising flour
1/2
tsp bicarbonate of soda
1/2
tsp ground cinnamon
1/4
tsp ground nutmeg
Directions
1.
Preheat the oven to gas mark 4.
2.
Place cupcake cases into a cupcake tray.
3.
Put the sugar, oil and eggs into a large bowl. Mix with a wooden spoon and then add the carrots, raisins and orange zest.
4.
Sift the flour, spices and bicarb into the bowl and then mix lightly.
5.
Place into the cupcake cases and bake for 15-20 minutes (possibly more) until it's firm and springy. Stick a skewer into the middle and if it comes out clean then the cakes are cooked. If the skewer comes out with gunk on then carry on cooking.
6.
When cooked cool in the tray for 5 minutes and then remove from the tray and allow to cool on a wire rack.
7.
Add icing if wanted and then serve and enjoy!

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