CARROT CAKE
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INGREDIENTS:
6oz Carrots (175g)
2 eggs
4oz dark brown sugar (100g)
3fl.oz rapeseed oil or similar (75ml)
4oz self-raising flour (100g)
1tsp ground cinnamon (5ml)
1tsp ground nutmeg (5ml)
2oz sultanas (50g)
2oz desiccated coconut (50g)*
orange icing
2oz Butter (40g)
4oz soft light brown sugar (100g)
Grated rind of half an orange
optional-1oz chopped walnuts.
Grease and line the base of a 7" square cake tin, or a sponge tin. Finely grate the carrots. Whisk the eggs and sugar together until thick and creamy. Whisk in the oil slowly, then add the remaining ingredients and mix together to combine evenly. Spoon the mixture into the prepared tin. Level the surface and bake in the oven at 190degrees Centigrade (375F/Mark5) for 25mins. Cool on a wire tray. Spread with the orange icing when cold.
For the icing: Beat the butter until soft, beat in the sugar and orange rind, spread over the cake and sprinkle with the chopped walnuts.
*instead of the coconut you could use the left over almond mulch, if you make the almond milk recipe.