Classic carrot cake - recipe


Classic carrot cake

  • Prepare

  • Serves
    1

  • Cook

  • Skill
    Easy

4.6

Ingredients

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  1. 1

    Put the milk into a jug and add the lemon juice then leave it to sour for a few minutes. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4).

    For this step you'll need:

    • 100ml Milk (whole)
    • 1 Lemon juice
  2. 2

    Cream together the butter and sugar in a bowl until pale and fluffy then gradually whisk in the egg.

    For this step you'll need:

    • 75g Butter (unsalted) room temperature
    • 100 Unrefined light muscovado sugar
    • 1 Egg(s) (free range) large
  3. 3

    Fold in flour, bicarbonate of soda, cinnamon, cloves, nutmug, cardamom and salt.

    For this step you'll need:

    • 100g Self-raising wholemeal flour
    • ½tsp Bicarbonate of soda
    • ½tsp Cinnamon ground
    • Cloves ground
    • Nutmeg
    • Cardamom
    • Salt
  4. 4

    Mix the carrots, walnuts, lemon zest with the milk and gently stir together intil combined.

    For this step you'll need:

    • 50g Carrot(s) grated
    • 40g Walnuts
    • 1 Lemon zest
    • 100ml Milk (whole)
  5. 5

    Pour in to a greased and lined 900g/2lb loaf tin. Bake for 40 minutes, insert a skewer into the centre of the cake. If the skewer comes out clean it is ready, if it is still sticky bake for another 10 minutes until cooked through.

  6. 6

    Remove from the oven and allow to cool in the tin for a few minutes, then turn out onto a cooling wire. Allow to cool before slicing.

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