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Carrot Cake

Serves:

Ingredients

For measurement conversions click here

175

g

light muscovado sugar

175

ml

sunflower oil

3

large eggs, lightly beaten

140

g

grated carrot

100

g

raisins (or finely chopped dates)

175

g

self raising flour

1

tsp

baking soda

1

tsp

ground cinnamon

0.5

tsp

grated nutmeg

1

orange(s) (zest)

Equipment needed: Oven, cake tin/tray(s), grater & mixing bowl

Method

  1. Preheat your oven to 180°C fan/200°C non fan/gas mark 4.

  2. Grease and line your cake tin(s).

  3. Mix the sugar, oil and eggs until thick. Stir in grated carrots, raisins and grated orange zest.

  4. Mix in the flour, baking soda and spices until just combined. The mixture will be quite runny.

  5. Bake for around 40-45 minutes or until cake feels firm and springy when you press it in the centre.

  6. Cool on a wire rack. Top with cream cheese icing if desired.

Top Tip:

Cool on wire rack and ice with cream cheese icing when cool.

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FoodCycle Head Office

  • 2.16, The Food Exchange
    New Covent Garden Market
    London, SW8 5EL
  • t: 020 7729 2775
  • e: [email protected]

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  • Find a Meal
  • Community Meals
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Follow us

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Cookie Policy

Privacy Policy

© FoodCycle 2022

Registered charity No. 1134423
Company limited by guarantee no. 7101349

Website by me&you

Useful Conversions

1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug

Remember: Cooking time varies based on the quantity of food you cook