Carrot Cake

Preparation Time:15 minutes
Cooking Time: 1 hour
Serves: 8 people

This cake is very fast to make and can be put together in one bowl. It’s a healthy sweet choice, ideal for lunch boxes and the carrots and pineapple count towards your ‘5 a day’. To make an even healthier option, use wholemeal flour. For children’s parties, use the mixture to make up cup cakes and this will take only 20 minutes to cook.

If you can not find crushed pineapple in your supermarket, tinned cubes or rings can be substituted and then crush in the food processor or buy fresh pineapple and similarly crush in the same way.

Ingredients

• 225g plain flour
• 175g caster sugar
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 200ml vegetable oil
• 2 eggs
• 175g grated carrot
• 200g tin crushed pineapple
• 55g walnuts - chopped
  

To Garnish
A dusting of icing sugar

Method
1) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
2) Grease and line a 22 cm/ 9 inch loose bottom cake tin.
3) Mix all the dry ingredients together.
4) Add the eggs, oil and mix well.
5) Stir in carrots, pineapple and nuts.
6) Bake for approximately 1 hour or until set.

To serve the stylish way: Dust a little icing sugar on the top just before serving.

For more information about my recipes or to book onto the latest cookery class call 0845 108 22 68 or click into www.jewishcookery.com


For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com