by request after the Parish Coffee Morning!
Cake:
6 oz. carrots
2 eggs
4 oz. soft brown sugar
3 fl. oz.
sunflower/corn oil
4 oz. self raising flour
1 tsp ground cinnamon
½ tsp ground nutmeg
2 oz. coconut
2 oz. raisins, optional
Icing
4 oz. icing sugar
2 oz. marg or
butter
Grated rind of ½ orange
Few walnuts to decorate
1. Grease and line 7 inch square tin
2. Grate carrots, put aside
3. Whisk eggs & sugar until thick and creamy
4. Whisk in the oil slowly
5. Add all remaining ingredients
6. Spoon and level into tin
7. Bake in moderate oven, 25 mins until firm to touch and golden brown
8. Cool on wire tray.
9. Spread with icing when cold. (Beat butter until soft, beat in the sugar and orange rind.)
Adina's Carrot Cake written by Adina Burton
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page last updated 2 NOVEMBER 1997