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Carrot cake recipe

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Ingredients

Adjust Servings:
250 g self-raising Flour
2 teaspoons Baking Powder
150 g soft Brown Sugar
100 g Sultanas
200 g Carrots , grated
150 ml Vegetable Oil or sunflower oil
2 medium Egg , lightly beaten

Carrot cake recipe

  • Serves 8
  • Medium

Ingredients

Directions

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This recipe was kindly sent to us by Tina Richardson, a box scheme customer in Harrow, and has been very popular. Instead of carrot, she used beetroot, which you can substitute here or use a mixture of both.

Steps

1
Done

Sift the flour and baking powder into a bowl and stir in the soft brown sugar. Add the sultanas and grated carrots. Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer.

2
Done

Spoon the mixture into a greased and lined 20 cm springform cake tin and bake in an oven preheated to 160°C/Gas Mark 3 for 1–1¼ hours, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.

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Crushed roast carrots with cumin and goat’s cheese recipe
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