Carrot Cake
Serves: 8
Ready in: 60 mins +
Cost Cutting Eco Friendly Freezes Well
If you're baking for a crowd, you can't go far wrong with carrot cake...
Ingredients:
125g muscovado sugar125ml sunflower oil
250g The Lake District Dairy Co. Quark
2 free-range eggs
250g spelt flour
2 tsp baking powder
1 tsp bicarbonate soda
pinch of vanilla salt
100g raisins
3 medium carrots, grated
50g desiccated coconut icing
[hd]For the icing[/hd]
300g icing sugar
100g unsalted butter
50g quark
1 tbsp honey
method:
- Preheat the oven to 180C/350F/Gas 4. Whisk together the sugar and sunflower oil, add to this the eggs then the quark.
- Next, add all the other dry ingredients followed by the raisins, carrot and coconut. Stir well and pour into a small, deep lined roasting tray, or cased muffin tin.
- Place on the middle shelf of the preheated oven for 30-40 minutes until golden.
- Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the quark, the butter and honey and mix well until smooth. Top your cake or muffins with the icing.
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