Carrot cake recipe
This classic cake is always a crowd pleaser, and easy to make.
Does this count as your 5 a day?
175g light muscovado sugar
175ml sunflower oil
3 medium eggs
140g grated carrot
175g self-raising flour (sifted)
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg
Heat the oven to 150C.
Tip the sugar, sunflower oil and eggs into a bowl and lightly mix them together.
Stir in the carrots and raisins .
Add the flour, bicarbonate, cinnamon and nutmeg.
Mix everything together, the mixture will be soft and almost runny.
Pour the mixture into a lined baking tin and bake for 40-45 mins.
You can also check by inserting a small knife or toothpick in the middle, if it comes out clean it means it is cooked.