Classic carrot cake

  • Total Time

    1h 0m
    • Prep Time

      20m
    • Bake Time

      40m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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This classic carrot cake recipe is simply delicious and perfect for an afternoon treat.

Method

  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).

  2. Cream together the butter and sugar in a bowl until pale and fluffy then gradually whisk in the egg.

  3. Fold in flour, bicarbonate of soda, cinnamon, cloves, nutmug, cardamom and salt.

  4. Mix the carrots, walnuts, lemon zest with the milk and gently stir together intil combined.

  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.

  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.

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