Carrot Cake - Pure Free From

Carrot Cake

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

Yields10 ServingsTotal Time1 hr 35 minsDifficultyIntermediate
CARROT CAKE

Ingredients

 175 g PURE SPREAD
 225 g UNREFINED CASTER SUGAR
 2 EGGS/EGG REPLACER
 225 g SELF RAISING FLOUR
 1 tsp MIXED SPICE
 225 g CARROTS (PEELED AND GRATED)
 50 g WALNUTS (CHOPPED)
 2 CUBES BROWN SUGAR (CRUSHED)
 12 tsp APRICOT JAM (MELTED)

Method

1

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

2

Cream the Pure spread and sugar until soft. Beat in the eggs, in small quantities at a time.

3

Fold the flour and mixed spice into the creamed mixture with a metal spoon and stir in the carrots and nuts.

4

Spoon into the prepared tin. Bake for 1 ¼ hours until cooked right through.

5

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

6

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.