Monday, 9 February 2009

Carrot cake recipe

I made two of these on Saturday - one gone already LOL. The recipe I use is from Cranks Recipe Book:

Cranks Carrot Cake
6 oz carrots
2 eggs
4 oz sugar
3 fl oz vegetable oil
4 oz flour
1tsp ground cinnamon
1/2 teasp ground nutmeg
2 oz desiccated coconut
2oz raisins
Grease and line a loaf tin. Grate carrots finely. Whisk eggs and sugar together until thick and creamy, then gradually add the oil, still whisking. Then add remaining ingredients, mix throughly and pour into prepared tin. Bake in a hit oven for 30 - 35 minutes until well risen and golden brown. Cool on wire rack. Ice with orange icing if you like.
The original recipe in the book uses raw brown sugar and wholemeal flour, but I use what I have on the cupboard.

See here for more on carrot cake:


Juliette said...

Thank you for the recipe - but what is 400z sugar?

allybea said...

I made this yesterday and it was yummy. There's not much left today. I assumed you meant 4 oz of sugar and it worked out fine

MrsL said...

Whoops - sorry about that! Typo. Should read 4 oz sugar.

Thanks for noticing, allybea, have corrected it now. :)


Anonymous said...

The flour should be self-raising, otherwise you should add a raising agent like bicarb or baking powder. I've been making Cranks carrot cake for almost 30 years, but am in the States without my cookbook so have checked the internet. Thank you for making it available.

Anonymous said...

P.S. Forgot to mention that the flour should not only be self-raising but also WHOLEWHEAT. Cranks recipes never use white flour.