MOIST CARROT CAKE
A great recipe for a mouth watering, moist carrot cake. Originally adapted from a parsnip cake recipe. Contains no eggs or dairy.
Provided by summersharkey
Time 1h20m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/350F/Gas 4. Lightly grease a 2lb loaf tin or tin of choice.
- Sift the flour, baking powder and spices into a large bowl.
- Melt the margarine in a pan, add the sugar and stir until dissolved.
- Make a well in the flour mixture, then add the margarine and sugar. Mix in the parsnips, banana and orange rind and juice.
- Spoon the mixture into the prepared tin and level the top with the back of a spoon.
- Bake for 45-50 minutes until a skewer inserted into the center of the cake comes out clean. allow to cool before removing from the tin.
- (optional) For the topping beat together the cream cheese, icing sugar, orange juice and strips of orange peel, until smooth. Spread the topping evenly over the cake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #cakes #number-of-servings
You'll also love
