FoodCoop Recipes
Carrot Cake
Prep
15 minutes
Cook
25 minutes
Serves
10
Ingredients
4 free range eggs
150ml melted butter
180g light soft brown sugar
200g self raising flour
Half tsp baking powder
2 tsp mixed spice
1tsp vanilla extract
4 carrots (about 300g), finely grated
100g desiccated coconut or chopped nuts
100g dried fruit e.g. cranberries, raisins or chopped apricotsFor the Icing
200g The Co-operative light soft cheese
50g light soft brown sugar
1tsp vanilla extract.
Method
Preheat the oven to 180°C/fan 160°C/Gas 4. Grease and base line a tin (28 x 18cm).
In a large bowl, mix together the eggs, butter and sugar. Add the flour, baking powder, mixed spice and vanilla. Stir together. Add the grated carrots, coconut and fruit and quickly mix.
Spoon into the tin and bake for 25 minutes or until risen and golden. Leave to cool.
Mix together the soft cheese and icing sugar and spread over the cake. Cut in half lengthways then cut each half into 5 slices.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
435 | 23.8g | 14.5g | 32.1g | 0.7g |
High · 34% | High · 73% | High · 36% | Medium · 12% |
Approx. per serving. % of your guideline daily amount.
