Carrot Cake

January 18, 2012 9:31 am in Recipes by Lynn Hill - Founder of Clandestine Cake Club

  • Recipe by: Chris Holmes

This recipe was kindly sent in by Chris Holmes one of our Men Who Bake. Described by Chris as “a rather tasty carrot cake”

 Ingredients
  • 150g sunflower oil
  • 100g soft light brown sugar
  • 2 free range eggs
  • 75g golden syrup
  • 175g wholemeal self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 200g finely grated carrots
  • 75g sultanas
  • 15g chopped pecans
  • 15g desiccated coconut
  1. Place the oil, sugar, eggs and syrup in a food mixer and whisk on a high speed for 3-4 mins until very well combined.
  2. Fold in the carrot.
  3. Mix together the remaining ingredients and fold into the batter, mixing well.
  4. Pour into a round 7″ lined tin and bake at 140C (fan oven).
  5. Check after 45 minutes – the cake is ready when the centre feels springy to the touch and a skewer comes out clean.
  6. Once cool, fill and cover with buttercream icing to which a generous amount of best quality orange marmalade has been added.

 

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