Carrot Cake
If you're baking for a crowd, you can't go far wrong with carrot cake...
- Serves:
- 8
- Ready in:
- 60 mins +
Ingredients
- 125g muscovado sugar
- 125ml sunflower oil
- 250g The Lake District Dairy Co. Quark
- 2 free-range eggs
- 250g spelt flour
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- pinch of vanilla salt
- 100g raisins
- 3 medium carrots, grated
- 50g desiccated coconut icing
For the icing
- 300g icing sugar
- 100g unsalted butter
- 50g quark
- 1 tbsp honey
Method
- 1
Preheat the oven to 180C/350F/Gas 4. Whisk together the sugar and sunflower oil, add to this the eggs then the quark.
- 2
Next, add all the other dry ingredients followed by the raisins, carrot and coconut. Stir well and pour into a small, deep lined roasting tray, or cased muffin tin.
- 3
Place on the middle shelf of the preheated oven for 30-40 minutes until golden.
- 4
Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the quark, the butter and honey and mix well until smooth. Top your cake or muffins with the icing.
PER SERVING: 31.2g FAT (Excluding extras)
Carrot Cake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 125g muscovado sugar
- 125ml sunflower oil
- 250g The Lake District Dairy Co. Quark
- 2 free-range eggs
- 250g spelt flour
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- pinch of vanilla salt
- 100g raisins
- 3 medium carrots, grated
- 50g desiccated coconut icing
For the icing
- 300g icing sugar
- 100g unsalted butter
- 50g quark
- 1 tbsp honey
- 1
Preheat the oven to 180C/350F/Gas 4. Whisk together the sugar and sunflower oil, add to this the eggs then the quark.
- 2
Next, add all the other dry ingredients followed by the raisins, carrot and coconut. Stir well and pour into a small, deep lined roasting tray, or cased muffin tin.
- 3
Place on the middle shelf of the preheated oven for 30-40 minutes until golden.
- 4
Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the quark, the butter and honey and mix well until smooth. Top your cake or muffins with the icing.
PER SERVING: 31.2g FAT (Excluding extras)
If you're baking for a crowd, you can't go far wrong with carrot cake...
Carrot Cake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
