Recipe for Carrot Cake

This is a very good recipe for Carrot Cake.

Carrot and Orange Cake

Ingredients
4 oz (125g) Butter or Margarine
4 oz (125g) Soft brown sugar
4 oz (125g) Grated carrot
6 oz (175g) Plain whole meal flour (or half wholemeal/half white)
3 level teaspoons of baking powder
1 level teaspoon of cinnamon or mixed spice
pinch of salt
grated rind and juice of half an orange (or a tablespoon of orange juice)
2 large eggs
1 tablespoon of milk

Method
Cream the butter and sugar until pale and fluffy.  Add the beaten eggs a little at a time and beat well.  Put the wholemeal flour in another bowl and sieve in with the baking powder, salt and spice. Mix in the grated carrot.  Now fold the two mixtures together with the orange juice and just enough milk to make a soft consistency.  Grease a 6 in (15 cm) round cake tin and put a circle of greaseproof paper in the bottom.  Fill with the cake mixture and level.  Bake at Gas Mark 3, 325F, 160C for about an hour or until well risen and set. 

Or you can throw the whole lot in a food processor and whizz for a couple of minutes until a soft consistency.  It works just as well. 

When cool you can slice the cake in half (make sure it is very cool or it will be inclined to crumble) and spread one half with marmalade then sandwich together with butter cream or marscapone.  Dust the top with icing sugar or ice with orange icing and decorate with candied orange slices.

Enjoy with a good book.