Name: Carrot Cake
Yield: Makes 2× 900 g (2 lb) loaf cakes
Cuisine: United Kingdom
Ingredients: 2 teaspoons crushed cloves; 1 teaspoon ground ginger; 350 g (12 oz) self-raising flour; 175 g (6 oz) golden syrup; 225 g (8 oz) soft brown sugar; 2 teaspoons ground cinnamon; 4 eggs; 100 g (4 oz) icing sugar, sifted; 300 ml (10 fl oz) sunflower oil; Finely grated zest and juice of 1 lemon or orange; 100 g (4 oz) unsalted butter; 50 g (2 oz) desiccated coconut; 225 g (8 oz) carrots, grated; 1 teaspoon bicarbonate of soda; 1 tablespoon chopped walnuts (optional)

Preparation info

Makes
2× 900 g
loaf cakes

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Carrot cake is a rich, moist cake that is packed with flavours. I like just to eat it as it is, but many bought carrot cakes are finished with a lemon or orange butter cream. So with this recipe I’m going to give you a recipe for a flavoured butter cream to top the cake with, giving you a choice.