Amanda
23-02-2004, 08:00 PM
CARROT AND ORANGE CAKE
What you need
20cm round cake tin
Parchment/Greaseproof Paper
Grater
2 Mixing Bowls
Sieve
150ml Vegetable Oil
200g Caster Sugar
3 medium eggs
200g Plain Flour
5ml spoon baking powder
½ x 5ml spoon ground cinnamon
5ml spoon of bicarbonate of soda
Zest and juice of 1 orange
250g peeled and grated carrots.
What to do
Preheat the oven to 170 ˚c (325 ˚f or Gas Mark 3)
Line a 20cm round cake with parchment paper
For the cake, mix the oil, sugar and eggs together in a large bowl until well combined.
Mix together the flour, baking power, cinnamon and bicarbonate of soda in a separate bowl, and sieve into the egg mixture.
Stir in the orange zest and juice and grated carrots into the mixture.
Pour into the prepared cake tin and bake for 45 minutes
After 45 minutes have passed cover the top of the tin with a piece of greaseproof paper to stop the top becoming too brown.
Then reduce the temperature to 150 ˚c (300 ˚f or Gas Mark 2) and bake for a further 25 minutes
Test that the cake is cooked by inserting a clean knife into the cake and making sure that it comes out clean. If not cover and bake for 5 minutes at time until fully cooked.
Remove from the oven and leave to cool in the tin for about 10 minutes before lifting out of the cake tin.
What you need
20cm round cake tin
Parchment/Greaseproof Paper
Grater
2 Mixing Bowls
Sieve
150ml Vegetable Oil
200g Caster Sugar
3 medium eggs
200g Plain Flour
5ml spoon baking powder
½ x 5ml spoon ground cinnamon
5ml spoon of bicarbonate of soda
Zest and juice of 1 orange
250g peeled and grated carrots.
What to do
Preheat the oven to 170 ˚c (325 ˚f or Gas Mark 3)
Line a 20cm round cake with parchment paper
For the cake, mix the oil, sugar and eggs together in a large bowl until well combined.
Mix together the flour, baking power, cinnamon and bicarbonate of soda in a separate bowl, and sieve into the egg mixture.
Stir in the orange zest and juice and grated carrots into the mixture.
Pour into the prepared cake tin and bake for 45 minutes
After 45 minutes have passed cover the top of the tin with a piece of greaseproof paper to stop the top becoming too brown.
Then reduce the temperature to 150 ˚c (300 ˚f or Gas Mark 2) and bake for a further 25 minutes
Test that the cake is cooked by inserting a clean knife into the cake and making sure that it comes out clean. If not cover and bake for 5 minutes at time until fully cooked.
Remove from the oven and leave to cool in the tin for about 10 minutes before lifting out of the cake tin.