You are here

Spiced Carrot Cake

Western.Chefs's picture
Ingredients
  Wholemeal flour 1 Pound
  Salt 1 1⁄2 Pinch
  Soda bicarbonate 1⁄2 Teaspoon
  Ground cinnamon 1 Tablespoon
  Grated nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Butter 4 Ounce
  Carrots 1 Pound, peeled and grated (Juicy)
  Dark brown sugar 4 Ounce
  Clear honey 3 Ounce
  Treacle 3 Ounce
  Milk 2 Tablespoon
  Demerara sugar 2 Tablespoon
Directions

Grease and bottom-line a 20 cm (8 inch) cake tin. Mix together the flour, salt, bicarbonate of soda and spices in a large bowl. Rub in the butter, then stir in the carrots. Warm the sugar, honey and treacle together over a low heat. Pour into a well in the centre of the dry ingredients. Mix to a stiff dropping consistency with the milk and turn into the prepared cake tin. Sprinkle with the demerara sugar and bake in a preheated moderately hot oven (190 °C/375°F, Gas Mark 5) for 1 to 1 1/4 hours until a skewer inserted in the centre comes out clean and dry. Turn out and cool on a wire rack. Makes a 20 cm (8 inch) cake

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot

Rate It

Your rating: None
4.275
Average: 4.3 (12 votes)