Classic carrot cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
- 100 ml Milk (whole)
- 1 Lemon juice
- 75 g Butter (unsalted) room temperature
- 100 Unrefined light muscovado sugar
- 1 Egg(s) (free range) large
- 100 g Self-raising wholemeal flour
- ½ tsp Bicarbonate of soda
- ½ tsp Cinnamon ground
- Cloves ground
- Nutmeg
- Cardamom
- Salt
- 50 g Carrot(s) grated
- 40 g Walnuts
- 1 Lemon zest
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1
Put the milk into a jug and add the lemon juice then leave it to sour for a few minutes. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4).
For this step you'll need:
- 100ml Milk (whole)
- 1 Lemon juice
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2
Cream together the butter and sugar in a bowl until pale and fluffy then gradually whisk in the egg.
For this step you'll need:
- 75g Butter (unsalted) room temperature
- 100 Unrefined light muscovado sugar
- 1 Egg(s) (free range) large
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3
Fold in flour, bicarbonate of soda, cinnamon, cloves, nutmug, cardamom and salt.
For this step you'll need:
- 100g Self-raising wholemeal flour
- ½tsp Bicarbonate of soda
- ½tsp Cinnamon ground
- Cloves ground
- Nutmeg
- Cardamom
- Salt
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4
Mix the carrots, walnuts, lemon zest with the milk and gently stir together intil combined.
For this step you'll need:
- 50g Carrot(s) grated
- 40g Walnuts
- 1 Lemon zest
- 100ml Milk (whole)
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5
Pour in to a greased and lined 900g/2lb loaf tin. Bake for 40 minutes, insert a skewer into the centre of the cake. If the skewer comes out clean it is ready, if it is still sticky bake for another 10 minutes until cooked through.
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6
Remove from the oven and allow to cool in the tin for a few minutes, then turn out onto a cooling wire. Allow to cool before slicing.