Carrot cake, plums and annas
Indulge in this moist and delicious carrot cake which is perfect for any occasion
- Tilberedningstid: N/A
- Total Time: 0 hours
- Gir: 16 1x
- Method: import-018
- Cuisine: R127
Ingredienser
Enheter
Skaler
450g self raising wholemeal flour
2 teaspoons baking powder
2 teaspoons mixed spice
100g light muscovado sugar
125m1 olive oil
2 eggs, beaten
350g carrots, peeled and grated
50g walnut pieces, plus extra to decorate
25g desiccated coconut
100g Sunsweet Prunes, roughly chopped
250g crushed pineapple in natural juice
Fremgangsmåte
- Heat the oven to I 80°C/ fan oven I 60°C/ gas mark 4. Grease and line a 22cm square cake tin with baking paper.
- Measure all the dry ingredients into a bowl. Add the remaining ingredients and mix well until evenly blended.
- Spoon the mixture into the prepared tin, level out and bake in the centre of the oven for about an hour until risen and golden. A fine skewer should come out clean when inserted into the cake
- Leave the cake to cool in the tin for about 15 minutes then turn out onto a wire rack until completely cold.
- For the topping, measure all the ingredients into a bowl and beat well until creamy and thickened. Spread over the top of the cake and finish with a sprinkling of the walnut pieces.
Notes
California Bakery
Nutrition
- kalorier: N/A