Best carrot cake


  • 5 5 Egg(s) (free range)
  • 350g 12½ oz Unrefined light muscovado (we like Billington's) Unrefined light muscovado
  • 400ml 13½ fl oz Ground nut oil
  • 400g 14⅛ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 2tsp 2tsp Cinnamon
  • 2tsp 2tsp Nutmeg (ground)
  • 400g 14⅛ oz Carrot(s) grated
  • + 6 more ingredients
    • 200g 7⅛ oz Sultanas
    • 200g 7⅛ oz Walnuts roasted, halved
    • 250g 8⅞ oz Butter (unsalted) softened
    • 100g 3½ oz Cream cheese
    • 600g 21¼ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract

1. Step 1 Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2). Grease 2 regular 25cm x 11cm (10×4.25 inch) loaf tins with butter and line with baking paper. 2. Step 2 Add the light muscovado sugar and ground nut oil to the mixer. You can use vegetable oil as an alternative. Break 5 eggs and...

View full recipe at SpringPad


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