A set of Scales
Your biggest Mixing Bowl
Large Cake Tin
Toothpick/sharp knife (to test the cake’s readiness)
Margarine and Baking paper (to prepare the tin)
3 Medium Carrots – grated
1 1/2 cups Dried Mixed Fruit
1/2 tsp Cinnamon
1/2 tsp Mixed Spice
1/4 tsp Ground Nutmeg
1⁄2 tsp Salt
375g Cups Wholemeal self-raising Flour
1 tsp Bicarbonate of Soda
170g Icing Sugar
1⁄2 tsp Vanilla Essence
So, first thing’s first, we had to take a trip to the supermarket to get all the ingredients that we didn’t have in the cupboard… fortunately for me, MissBo happens to know our local supermarket like the back of her hand, so she showed me around the aisles as we ticked off our list.
Now, safely home we get cracking…
Before you start, set the oven to around 170-180ºC and make sure you have pre-grated your carrots!
Using the margarine, grease the bottom of your cake tin and then line with greaseproof paper.
You’ll need your big bowl as we’re going to sieve the flour and Bicarbonate of Soda together. Put this aside for now.
Melt the margarine in the saucepan over a medium heat, then add the sugar, stirring all the time to make sure it doesn’t burn or stick to the bottom.
Add the grated carrot, dried mixed fruit and spices. Let it cook gently for a few minutes, stirring it all in with the wooden spoon.
Tip the contents of the saucepan into your big mixing bowl of flour and Bicarbonate of Soda and stir well with your wooden spoon.
Add the milk, stirring this through so everything is mixed together in one big gloopy mush.
Pour the mixture into the baking tin, smoothing it over to make sure it is evenly spread.
Pop it in the oven and bake for half an hour.
Bring on the icing! While your cake is cooking, mix together the margarine, icing sugar and vanilla essence together, then pop in the fridge to set.
After half an hour, check on your cake. Stick your toothpick or sharp knife into the top of the cake – if it comes out clean, your cake is ready. If not, stick it back in the oven for 5 minutes and test again. Repeat until ready. Do not be tempted to turn up the heat, as you may burn your cake.
Once your cake is ready, take out of the oven and leave to cool on your rack.
Once your cake is completely cool (and not before, otherwise you’ll have a sticky mess everywhere), use a spoon or spatula to apply the icing you made earlier.
YOUR CAKE IS NOW READY TO EAT
We hope you liked our recipe. Please do leave us a comment to let us know how you get on making your own, or any extra tips or ingredients you decide to use!
Signing out for now – MissBo and Manners x