Name: Carrot and Marmalade Cake with Marmalade Frosting
Cuisine: British
Ingredients: 85 g (3 oz) white self-raising flour; 50 g (2 oz) sieved icing sugar; 200 g (7 oz) soft cream cheese, or crowdie cheese mixed with 1 tbsp cream; 1 tbsp Seville orange marmalade; Pinch of ground cinnamon; 85 g (3 oz) wholemeal self-raising flour; 2 tsp each ground cinnamon and mixed spice; 150 g (5 oz) carrot grated; 50 g (2 oz) soft Scottish butter; 50 g (2 oz) sultanas; 1 tsp bicarbonate of soda; 2 eggs; 150 ml (5 fl oz) Scottish rapeseed oil; 50 g (2 oz) chopped walnuts, plus a few half walnuts for garnish; 140 g (5 oz) soft light brown sugar

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

Ingredients

150 ml (5 fl oz) Scottish rapeseed oil
2 eggs
140</

Method

Whisk the eggs with the oil and set aside. In a bowl, mix together the sugar, flour, spices and bicarbonate of soda, then add the sultanas, marmalade, carrots and chopped walnuts. Mix together well. Add the egg and oil mixture. Put the mixture into the prepared loaf tin and place in the centre of the oven. Bake for 1 hour until risen, golden and springy to touch, remove and set aside to cool in

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Carrot and Marmalade Cake with Marmalade Frosting

Ingredients

Method

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