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Carrot Cake Recipe
|Butter/Margarine||6 Ounce (175 Grams)|
|Soft brown sugar||6 Ounce (175 Grams)|
|Wholemeal self raising flour/Plain flour sifted with 1 1/2 teaspoons baking powder||6 Ounce (175 Grams)|
|Ground almonds||2 Ounce (50 Grams)|
|Young carrots||6 Ounce, finely grated (175 Grams)|
|Walnuts||3 Ounce, coarsely chopped (75 Grams)|
Calories 424 Calories from Fat 238
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 12.2 g61%
Trans Fat 0 g
Cholesterol 125.2 mg41.7%
Sodium 230.3 mg9.6%
Total Carbohydrates 41 g13.5%
Dietary Fiber 1.4 g5.7%
Sugars 23.5 g
Protein 7 g14.1%
Vitamin A 83.6% Vitamin C 2.3%
Calcium 3.5% Iron 4%
*Based on a 2000 Calorie diet
Cream the butter or margarine and sugar until soft and light.
Beat the eggs and gradually blend them into the creamed mixture.
Fold in the flour, or flour and baking powder, with the ground almonds.
Add the carrots, walnuts and milk.
Mix thoroughly, then spoon into the prepared tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until firm to the touch.
Leave to cool for 5 minutes in the tin.
Decorate when cool, if liked.
Split the cake through the centre and spread with a good layer of cheese.
Top with the rest of the cheese and scatter with chopped or halved walnuts.