Food Monday ~ Carrot Cake
Carrot Cake
Preheat the oven to 175°C
6 fl ozs Sunflower Oil
6 ozs Caster Sugar
3 Eggs
1 teaspoon vanilla essence
4 ozs Walnuts
10 ozs Carrots
zest and Juice of ½ an Orange
6 ozs Plain Flour
1 teaspoon Bicarbonate Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Salt
Place the oil, sugar, eggs and vanilla in a bowl. Beat well. Roughly chop nuts. Wash, peel and grate the carrots. Add carrots & nuts to oil mixture with zest and orange juice, flour, bicarbonate of soda, baking powder, cinnamon and salt. Mix well and pour into a greased and lined 8 inch tin or 2 lb loaf tin. Bake for approx 1 hour and 15 minutes.
For icing:
8 ozs icing sugar 2-3 tablespoons lemon or orange juice
Mix the sugar into the juice and spoon over the warm cake.
