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Carrot Cake

Dunrobin Valley Carrot Cake Dunrobin Valley Carrot Cake

Ingredients (serves 24)

200g Sunflower Margarine

225g Castor Sugar

3 Eggs (beaten)

200g Wholemeal Flour

1 Teasp Baking Powder

1 Teasp Bicarbonate of Soda

1 Teasp Ground Cinnamon

3 Carrots (peeled and grated)

Topping

100g Low Fat Cream Cheese

Method

Pre-heat oven to 220C / 375F / Gas Mark 5


1. Mix the margarine and sugar together.

2. Gradually add the eggs, flour, baking powder, bicarbonate of soda and cinnamon.

3. Stir in the grated carrots.

4. Lightly grease and line a roasting tin with greaseproof paper, and pour the mixture into it.

5. Bake in oven for 35 – 40 minutes.

6. Test to see if the cake is ready by inserting a skewer into the middle. If it comes out clean the cake is ready. If it comes out sticky, more baking time is required.

7. Allow to cool on a wire rack.

8. Spread cream cheese over the cooled cake and cut into squares.

  • Icing can be topped with additional grated carrot, passion fruit or gratedlemon zesteating the cake without the topping, the sugar content is also high so enjoyin moderation
  • This cake is high in fat due to the cream cheese – to reduce the fat, try

A 44.95g serving contains:

  • Energy 615kJ 147kcal 7%
  • Fat 8.2gHigh12%
  • Saturates 1.9gMed9%
  • Sugar 10gHigh11%
  • Salt 0.42gMed7%

of an adults reference intake.

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