Everyday carrot cake

carrot cake

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Everyday carrot cake
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Pre-heat oven 170˚C fan / 190˚C / 375˚F / gas 5. Line a round 20cm / 8inch cake tin with baking paper.
Ingredients
  • 300g / 3 cups carrots, grated weight
  • 4 eggs, lightly beaten
  • 175g / 1 cup muscovado or brown sugar
  • 165ml (150g) / ⅔ cup vegetable oil, corn or sunflower
  • 15g / 1 tablespoon orange juice
  • 300g / 1¾ cups wholemeal flour
  • 15g / 3 teaspoons baking powder
  • 60g / ¾ cup dried fruit – optional
Icing
  • 100g / ¾ cups icing sugar
  • 15g / 1 tablespoon water
Instructions
  1. Add all the above ingredients into a large bowl but leaving the wholemeal flour until last.
  2. Mix well and bake for 40mins or until cocktail sticks comes out dry. Leave in the tin for 15mins before turning out on to a wire rack to finish cooling completely.
Notes
If top is browning too quickly cover with foil towards the end.