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  • By Xardas
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    Carrot Cake

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    Carrot Cake

    A healthier take on the classic tea-time favourite carrot cake. This is relatively easy to make, but an electric mixer is recommended as this requires beating together eggs and sugar. Credit goes to Hugh Fearnley-Whittingstall of River Cottage for this recipe.

    • Total time: 1 hour 30 minutes.

    Serves: 6


    • 4 Medium Eggs
      150g Brown Sugar
      300g Self-Raising Flour
      300ml Cooking Oil (I use sunflower, but vegetable works just as well)
      4 Large or 6 Medium Carrots, Grated
      1/2 tsp Salt
      1/2 tsp Bicarbonate of Soda
      150g Honey

      110g Unsalted Butter
      200g Cream Cheese
      Zest of 3 oranges
      Icing Sugar to taste


    1. Preheat oven to 180°C, Gas Mark 4 and grease a large baking tin.
    2. Put eggs and sugar into a large mixing bowl. Beat until they become pale and foamy. Add the oil and beat in for a further few minutes.
    3. Combine flour, salt and bicarb and fold into the mixture. Fold in the grated carrots. Add raisins and sultanas or all-spice if desired. It should become thick and dough like at this stage. Pour mixture into the baking tin and bake for approximately 45 minutes, or until a knife comes out clean. When cooked, remove cake from oven. DO NOT remove yet.
    4. Meanwhile, pour honey into a saucepan. Heat gently until liquid. Stab the cake with a fork immediately after the cake has been removed from the oven and pour the liquid honey onto the cake so it soaks into it.
    5. For the icing, beat butter until soft. Beat in the cream cheese, zest and icing sugar. It should taste slightly sweet but not sickly. Spread over the cooled cake.

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