Scrummy Carrot Cake

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  • 3 large eggs

  • 3 medium carrots, grated

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  • 170 g Dark Soft Brown Sugar

  • 175 g  self raising flour

  • 1 tsp bicarbonate of soda 

  • 100g raisins

  • 1/2 tsp nutmeg

  • 3 tbsp pine nuts

Try this with our Local Clotted cream  ... yum 

Method

1.

Pre heat oven to 180 C fan 

grease  an 18cm tin.  

2.

Toast the pine nuts in a dry frying pan and set aside. Pour  sugar, oil, and 3 beaten eggs into a big mixing bowl, add the carrot , raisins and lightly mix. 

3.

Mix in remaining ingredients until combined, do not over mix. it should be soft and slightly runny. Transfer in to the baking tin and sprinkle the pine nuts on top.

4.

Bake in the oven for 35 - 40 minutes until firm to touch.  I tend to listen to my cakes to tell if they are done. 

Cool in the tin. 

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