Light Carrot Cake
Oven Temperature: 200ºC/400ºF/Gas 6
Cooking Time: 30 minutes
Quantity: Makes 1 8" cake or 12 medium sized muffins
This is one of my favourite cake recipes, which I used to make my wedding cake!
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
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.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.