Carrot Cake
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Carrot Cake

This is my mum's favourite cake and its light and moist meaning you can eat a bigger slice without being overpowered by the icing! It's also dairy free.

miranda

Ingredients

12 ish
  1. 160 ml sunflower oil
  2. 3 eggs
  3. 150 g carrot
  4. Zest of an orange
  5. 100 g raisins/sultanas
  6. 175 g light muscovado sugar
  7. 175 g self raising flour
  8. 1 tsp Cinammon
  9. 1/2 tsp grated nutmeg
  10. 1 tsp bicarbonate of soda
  11. 100 g icing sugar
  12. Orange juice

Method

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    Grate the carrot.

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    Preheat the oven to gas mark 4/180C. I wait for this step until I've grated the carrot or it reaches temperature too quickly! Line the tin with baking paper.

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    Combine the grated carrot with the sugar, orange zest, oil, eggs and raisins in a large bowl.

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    Add the flour, bicarb and spices. I always find freshly grated nutmeg gives more flavour.

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    Mix all the ingredients together.

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    Pour into a 18cm square baking tray and bake for roughly 40-45 minutes. The cake should be springy in the centre and a skewer should come out clean.

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    Juice half the orange.

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    Combine the orange juice with roughly 100g icing sugar- add gradually! You're looking for a consistency of double cream to drizzle over the cake

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