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Carrot Cake

Yields10 ServingsTotal Time1 hr 35 mins

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

CARROT CAKE

 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)
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.

Nutrition Facts

Serving Size 10

Servings 10