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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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3623 Calories from Fat 909

% Daily Value*

Total Fat 104 g159.8%

Saturated Fat 61.2 g306%

Trans Fat 0 g

Cholesterol 246.8 mg82.3%

Sodium 1589.3 mg66.2%

Total Carbohydrates 659 g219.6%

Dietary Fiber 77.1 g308.5%

Sugars 296 g

Protein 70 g140.8%

Vitamin A 1574.7% Vitamin C 48.1%

Calcium 100.1% Iron 216.1%

*Based on a 2000 Calorie diet

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Spiced Carrot Cake Recipe