Carrot Cake

Deliciously moist and easy to make you will soon be rustling this up for every family occasion.

Carrot Cake
  • Time 95 Mins
  • Feeds 10 People
  • Level Intermediate

Recipe Ingredients

175g PURE SPREAD

225g UNREFINED CASTER SUGAR

2 ORGANIC EGGS

225g SELF RAISING FLOUR

1tsp MIXED SPICE

225g CARROTS, PEELED AND GRATED

50g WALNUTS, CHOPPED

2 CUBES BROWN SUGAR, CRUSHED

1-2 tsp APRICOT JAM, MELTED

Method

Preheat the oven to 180°C/gas mark 4. Grease a 1.2L loaf tin with Pure spread and line with baking parchment.

Cream the Pure spread and sugar until soft. Beat in the eggs, in small quantities at a time. Fold the flour and mixed spice into the creamed mixture with a metal spoon and stir in the carrots and nuts. Spoon into the prepared tin. Bake for 1 ¼ hours until cooked right through.

Brush the top with the apricot jam and scatter over the crushed sugar 10 minutes before the end of baking time.

Tips: The loaf can be frozen if sliced and interleaved with baking parchment before freezing. This will allow individual slices to be defrosted as required. The cake will store for 2 months in a freezer.