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Recipe Submitted By: bakingmad
This Classic Carrot Cake recipe is gorgeous and perfect for an afternoon treat.
| Preparation Time | 20 minutes |
|---|---|
| Baking Time | 40 minutes |
| Portions | 1 Loaf |
| Skill Level | Easy |
| Average Rating |  |
| 100 ml | Milk |  |
| 1 | Lemon juice of 1 lemon | |
| 75 grams | Butter unsalted, at room temperture | |
| 100 grams | Light Muscovado Sugar (Billington's) |  |
| 1 | Happy Eggs large |  |
| 100 grams | Self Raising Wholemeal Flour (Allinson) |  |
| 0.50 tsp | Bicarbonate Of Soda | |
| 0.50 tsp | Cinnamon ground | |
| pinch | ground cloves | |
| Nutmeg | ||
| cardamom | ||
| pinch | Salt | |
| 50 grams | Carrots grated | |
| 40 grams | Walnuts | |
| 1 | Lemon zest only |
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"I made this cake recently, I gave it well over 1 hours baking time, it had sprung back from the sides of the loaf tin and I assumed it would be cooked through at that point. However, either end was fine, very moist, but as I cut further inwards, the mixture was doughy and not cooked through. Can anyone say why this was the case, it was baked at 160 C fan oven for around 65 minutes."
20-06-2011 | Author: Homelovingirl31 |