Friday, September 26, 2003

LIGHT carrot cake

This started out as a spiced apple muffin recipe until one day I was out of apples and tried carrots instead and it makes the lightest carrot cake. Even the fussiest members of my family will eat this (as long as I don't tell them there are carrots inside).

200g plain flour
2 teaspoons baking powder and half tspoon bicarb
150g sugar (use brown for a slightly darker look and taste)
1/4 tspoon salt
150g of finely grated carrot
a heaped tspoon cinnamon
a level tspoon of grated nutmeg
a pinch of cloves

juice and zest of a lemon
about 120ml milk
1 egg
60g butter, melted

Preheat the oven to 200ÂșC. Mix together in a large bowl all the dry ingredients, grated carrot and lemon ZEST.

In a measuring jug, put the lemon juice and top up to 200ml with the milk. chuck in the egg and butter, whisk up and pour onto the dry ingredients.

mix lightly with a spoon, just until the carrot is separated and all the dry stuff is wet (!).

Pour this pretty liquid batter into a tin 20x30cm lined with greaseproof or equivalent (this time greasing won't work, has to be in paper).

Bake for about 25 to 30 minutes, until the top is springy and browning nicely. Cut into squares and tell the weight/cholesterol conscious that it only has one egg and 60g butter in the WHOLE thing. That'll shut 'em up.


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