Carrot Cake

Sunday 14th March 2010
Mother’s Day

We took this on our picnic. It would have been better without the nuts for the kids, but with the nuts, meant more for us! They had pink panthers so no guilt from me.

Carrot Cake
oil, sunflower or butter, 8oz
sugar, soft brown, 5oz
flour, wholemeal, self-raising, 7oz
eggs, 3
cinnamon, 1½ tsp
baking powder, 1tsp
salt, ½ tsp

Mix in food processor or mixer until blended. Gently pulse in, or stir in:

carrots, 7oz grated
walnuts, chopped, 3oz (optional)

Put into large deep dish or tin (20cms), lined with non-stick silicone parchment. Bake 160°C fan oven for approximately 45 mins until golden brown and a skewer comes out clean.

Icing (optional)
crème fraiche, 250ml
icing sugar, 4oz
vanilla extract, 1tsp

Amanda Nantgwynfaen