Carrot Cake
What you need
6oz/175g self raising flour
½ tsp baking powder
1 tsp cinnamon
4oz/110g butter
4oz/110g soft brown sugar
2 eggs (beaten)
4oz /110g carrots grated
1 tbsp honey
grated zest and juice of ½ orange
Preheat
the oven to 180C/350F/Mark 4. Grease and line a 7inch/18cms cake tin. Sift the
baking powder and cinnamon into the flour. Add the grated carrot and mix well.
Cream the butter and sugar until the mixture is light and fluffy, then add the
eggs gradually. Fold in the flour mixture together with the carrots, honey,
orange zest and juice. Place the mixture in the cake tin. Bake for 45
minutes approximately. Leave to cool then turn out onto a cooling rack.
For the topping
4oz/110g icing sugar
2oz/50g butter
zest and juice of ½ orange
walnuts
Beat
the icing sugar and butter together then add the orange zest and juice. Cover
the top of the cake with the mixture and arrange the walnuts on top. Or
top with a glace icing or cream cheese instead if you prefer.
Meryl says : Could a small slice of this healthy option be one of our 5 day a day?!
Here are more of
Grandma Abson’s
Yorkshire
Recipes 
No comments:
Post a Comment