Carrot cake

 

 

Ingredients

main

• 200 g (7oz) wholemeal self raising flour
• 115 g (4oz) plain flour
• 350 g (12oz) caster sugar
• 2 tsp ground cinnamon
• 2 tsp bicarbonate of soda
• 250 ml (9fl oz) Flora Cuisine
• 3 Large carrots , peeled and grated
• 4 eggs , Medium
• -Topping-
• 2 lemons , grated
• 225 g (8oz) icing sugar

Method

1. Mix together all dry ingredients in a large mixing bowl.
2. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
3. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
4. Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.