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Post by dkcrooby on Feb 3, 2006 16:56:36 GMT -2
i got this one off the internet but it's almost exactly the same as the one i have tried and it's really really yummy.
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Post by rach on Feb 3, 2006 17:03:31 GMT -2
oh okay...interesting
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Post by emmascakes.co.uk on Jun 26, 2006 14:54:26 GMT -2
This really is the best carrot cake recipe I've ever made. And for a really fab change try swopping the carrot for freshly grated freshly dug beetroot (doesn't work with preserved beetroot) it makes the cake bright pink.
6oz light muscavado sugar 6 floz organic sunflower oil 3 large eggs 5oz (or more) grated carrot (grate it on the big grater size) 4oz sultanas or chopped apricot grated zest of one lareg orange (really makes a difference - don't skip it, but could swop it for lemon) 6oz SR flour 1 tsp bicarb hefty slug of cinammon and nutmeg (nutmeg really makes it)
Beat sugar and butter until nearly white. Add eggs one at a time, beating in between. Add flour and fold in. Add rest fo ingredients and stir in.
Cook at 160 with a fan overn for about 45 minutes.
Gorgeous. And you do need the oil not butter, you won't taste it.
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Post by rach on Jun 27, 2006 4:43:17 GMT -2
Oh thanks Emma....That is just wot I wanted
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Post by brenda on Jun 27, 2006 17:32:17 GMT -2
Thankyou so much for the recipe I will have a go at it soon.
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