En-68
Ingredients
350g Plain Flour
15g Baking powder
300g Caster Sugar
2 tsp cinnamon
1/4
tsp mixed spice
1/2
tsp ground cloves
1 pinch of salt
250g carrots, grated
Juice and zest of 1
lemon
250g ground almonds
4 eggs
200g Margarine, mel-
ted
Preparation
Pre-heat the oven on convection 180°C with the
enamel shelf in position.
Sieve the flour and baking powder into a bowl.
Add the sugar, cinnamon, mixed spice, ground
cloves and salt and mix well.
Add the carrots, almonds, lemon juice and
lemon zest and mix thoroughly.
Beat the eggs together with the melted margari-
ne. Add to the rest of the mixture and pour into
a 28cm greased cake tin.
Bake for approx. 1 hour 10 minutes at 180°C or
until cake is firm to touch.
Carrot Cake
Cooking Time: 1 hour 10 minutes
Gateaux, cakes, tarts and pastries