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MissBo’s Carrot Cake

What better way to spend your Saturday afternoon than in the kitchen with MissBo making a delicious Carrot Cake! Here’s what you’ll need if you are going to be cooking along:

Equipment

A set of Scales
A Teaspoon
A Sieve
Your biggest Mixing Bowl
A Saucepan
Wooden Spoon
Greaseproof Paper
Large Cake Tin
Measuring Jug
Toothpick/sharp knife (to test the cake’s readiness)
Cooling Rack

Ingredients

Margarine and Baking paper (to prepare the tin)
100g Margarine
200g Sugar
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
200ml Milk

Icing

100g Margarine
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!

STEP ONE

Using the margarine, grease the bottom of your cake tin and then line with greaseproof paper.

STEP TWO

You’ll need your big bowl as we’re going to sieve the flour and Bicarbonate of Soda together. Put this aside for now.

STEP THREE

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.

STEP FOUR

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.

STEP FIVE

Tip the contents of the saucepan into your big mixing bowl of flour and Bicarbonate of Soda and stir well with your wooden spoon.

STEP SIX

Add the milk, stirring this through so everything is mixed together in one big gloopy mush.

STEP SEVEN

Pour the mixture into the baking tin, smoothing it over to make sure it is evenly spread.

STEP EIGHT

Pop it in the oven and bake for half an hour.

STEP NINE

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.

STEP TEN

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.

STEP ELEVEN

Once your cake is ready, take out of the oven and leave to cool on your rack.

STEP TWELVE

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

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2 responses »

  1. ok so this cake is getting better and better as time goes by – keep it in the fridge and it’ll keep for a few days, remaining juicy, fresh and delicious…

    Reply
  2. This cake was really gorgeous. So moist, the little lady’s cooking capabilities put me to shame!

    Reply

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