Carrot cake

What you need

  • 220g (7oz) Wholemeal Flour
  • 3 Teaspoons Mixed Spice
  • 1 teaspoon Baking Soda
  • 175g (6oz) Soft Brown Sugar
  • 2 Large Eggs
  • 140 ml (1/4 pint) Sunflower Oil
  • Grated rind of Orange
  • 220g (7oz) Grated Carrots
  • 110g (4oz) Sultanas
  • 50g (2oz) Desiccated Coconut
  • 50g (2oz) Chopped Walnuts


  • Juice of one small Orange
  • 1 Tablespoon Lemon Juice
  • 50g (2oz) Dark Brown Sugar
  • OVEN  300 degrees F/150 degrees C Gas mark 2 , 90 minutes.

What to do

Place the flour, baking soda ans spice in one bowl.  In a separate bowl combine the sugar, oil and eggs, beat together until smooth.  Gradually stir in the dry ingredients and orange rind followed by the carrots, sultanas, coconut and chopped walnuts.  Stir until everything is thoroughly mixed.  Transfer to prepared loaf tin and bake in the centre of the oven for approx 90 minutes.


Whisk the fruit juices and sugar together.  Pour over the cake while still warm.

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