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| Light Carrot Cake
Ingredients 225g (8 oz) self raising flour (half wholemeal is good) 1tsp baking powder 1 level tsp ground cinnamon 1/2 tsp grated nutmeg 110g (4 oz) light muscovado or caster sugar 75g (3 oz) grated carrot 75ml (3 fl oz) vegetable oil 200 ml (7 fl oz) soya milk Instructions 1) Put flour, baking powder, cinnamon, nutmeg, sugar and grated carrot into a mixing bowl. 3) Add the oil and soya milk and stir until combined. 4) Pour into lined/greased cake tin or muffin tray. 5) Cook at 200ºC/400ºF for about 30 minutes until the cake is cooked through. |
| Oven Temperature: 200ºC/400ºF/Gas 6 |
| Cooking Time: 30 minutes |
| Quantity: Makes 1 8" cake or 12 medium sized muffins |
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