Super Carrot Cake
225g self-raising flour
2 level teaspoons baking powder
50g walnuts, chopped
100g carrots, grated
Heat the oven to 180c Grease and line a 20cm round cake tin with a circle of greased greaseproof paper.
Sift together the flour and baking powder in a larger bowl and stir in the sugar. Add the nuts, carrots and mix lightly. Then make a well in the centre, add the eggs and oil and beat well until blended.
Turn into the tin and bake in the oven for about 45 minutes until the cake is golden brown, and is shrinking slightly from the sides of the tin.
Sent in to me by Wenfeng Yang - Oxford
N.B. I loved the taste of this recipe but thought it was a bit dry. Next time I make it I will double up on the amount of carrot which to me seemed to be a bit on the mean side and hope the extra moisture will help. I covered it with a soft white cheese icing which was delicious. The recipe I used made far too much icing so next time I try it I will play around with the quantities before I add to this section. Diane