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Carrot and fruit cake
Preparation info
- Serves:
12
- Difficulty
Easy
- Ready in
55 min
Appears in
By Lucy Cufflin
Published 2013
Grate the carrot finely and it will disappear into the cake, grate it coarsely and you will see the pieces in the cake when it is baked – either way it is lovely and a great cake for making ahead as it tastes better 3–4 days after it is made.
Ingredients
125 g 175 g 150 g </
Method
- Cut a 30cm diameter circle from the baking parchment and push into the tin, folding the edges to make it fit.
- Place the butter, carrot, raisins, honey and sugar in a saucepan and heat through until melted, stirring occasionally.
- Remove from the heat, add the egg and flour and mix until all the ingredients are combined.
- Pour into the tin and
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