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Foodies Fayre, Dining, Food and Recipe Discussion
Carrot Cake
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<blockquote data-quote="Lazarus" data-source="post: 1013034" data-attributes="member: 323322"><p>This is the recipe I cobbled together from various sources:</p><p></p><p>Dry Mix: 6oz SR Flour, 1tsp Baking Powder, 2tsp Mixed Spice, pinch of Salt</p><p></p><p>Wet Mix: 6oz soft Brown Sugar, 3 Eggs, 4oz Dried Fruit, 150ml Sunflower Oil, 6oz grated Carrot</p><p></p><p>Sift dry mix ingredients into a bowl</p><p></p><p>Mix wet mix ingredients in another bowl.</p><p></p><p>Add dry mix to wet mix and combine to a smooth batter.</p><p></p><p>Pour into a lined Loaf Tin and cook at Fan 170 for an hour.</p><p></p><p>If tending to over-brown before knife comes out clean, turn down to 150c and cover fully with parchment, cooking until cooked.</p><p></p><p>Rest (The cake, not you!) for ten minutes in the tin then turn out onto the cooling rack.</p><p></p><p></p><p></p><p>Bonzer.</p></blockquote><p></p>
[QUOTE="Lazarus, post: 1013034, member: 323322"] This is the recipe I cobbled together from various sources: Dry Mix: 6oz SR Flour, 1tsp Baking Powder, 2tsp Mixed Spice, pinch of Salt Wet Mix: 6oz soft Brown Sugar, 3 Eggs, 4oz Dried Fruit, 150ml Sunflower Oil, 6oz grated Carrot Sift dry mix ingredients into a bowl Mix wet mix ingredients in another bowl. Add dry mix to wet mix and combine to a smooth batter. Pour into a lined Loaf Tin and cook at Fan 170 for an hour. If tending to over-brown before knife comes out clean, turn down to 150c and cover fully with parchment, cooking until cooked. Rest (The cake, not you!) for ten minutes in the tin then turn out onto the cooling rack. Bonzer. [/QUOTE]
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Carrot Cake
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