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Carrot Cake – by Christiane Ellul
440gr Plain flour
300gr Soft brown sugar
300gr Caster sugar
300ml sunflower oil
100ml sour cream
3 tsps vanilla
130gr coconuts
1 ½ tsp bicarbonate of soda
3 tsps cinnamon
1 ½ tsps mixed spice
¾ tsp salt
525grm grated carrots
3 orange zest
5 eggs
200grm sultanas (or walnuts)
55ml rum or brandy
Method-
Step 1- Preheat oven to 160
Step 2- Line the cake tin sides and base
Step 3- Mix together the oil, sour cream, vanilla, eggs,
brandy and orange zest , then mix in the sugars
Step 4- In separate bowl sift, flour, spices, bicarbonate of
soda and salt
Step 5- Combine the dry ingredients with the wet mixture
Step 6- Add the grated carrots along with the sultanas &
coconuts
Bake until a skewer inserted in the centre comes out clean.
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