recipes
Carrot cake
Ingredients
For the cake
- 200g self-raising wholemeal flour
- 115g plain flour
- 350g caster sugar
- 2 tsp cinnamon
- 2 tsp bicarbonate of soda
- 250ml butter substitute (Flora Cuisine)
- 3 large carrots, peeled and grated
- 4 eggs
For the topping
- 2 lemons, grated
- 225g icing sugar
Method
Mix together all dry ingredients in a large mixing bowl. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack. Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.