The carrot cake is a classic, and this carrot cake recipe’s a super-simple variation on that delicious theme. Just add grated carrots to the dry ingredients, which include both plain and wholemeal flour for extra texture.
Once you’ve beaten in free range eggs and some butter, you’re away – just pop it in the oven. The tangy lemon icing on this carrot cake recipe contrasts with the sweet, cinnamon-flavoured cake to really bring the flavours to life.
200 g (7oz) self raising flour
115 g (4oz) wholemeal flour
350 g (12oz) caster sugar
2 tsp ground cinnamon
2 tsp bicarbonate of soda
250 ml (9fl oz) butter
3 Large carrots, peeled and grated
4 organic free range eggs
2 unwaxed lemons, zested
225 g (8oz) Fairtrade icing sugar
Mix together all dry ingredients in a large mixing bowl.
Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire cooling rack.
Icing – Zest the lemons. Squeeze out the juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.
Note – make sure your icing is not too runny – we had lots of fun scraping the icing off the board as it dripped through the cooling rack!!