Michelle's Fruity Wholemeal Carrot Cake
Ingredients
- 4 ounces (125g) soft brown sugar
- 6 ounces (175g) of grated organic carrot
- 6 ounces (175g) of sultanas
- 8 tablespoons of honey
- 1 teaspoon of grated cinnamon
- 4 ounces (125g) of butter
- ¼ pint (150ml) of water
- 1 egg
- 4 ounces (125g) of Organic Wholemeal Spelt Flour
- 4 ounces (125g) of Organic Plain Flour
- 2 teaspoons of baking powder
Another fantastic Great British bake to celebrate the return of GBBO and our collaboration with Mason Cash! A brilliant take on the classic Carrot Cake, using Organic Wholemeal Spelt Flour and Organic Plain, packed with fresh Organic Carrot and stuffed with sultanas and honey! You have to try this simple bake from Michelle Clare (@rememberingtheoldways) for yourself!
- Baker: Baker: Michelle Clare (Remembering the Old Ways)
- Makes: One large round cake
- Prep time: An hour (as you have to let the mixture cool)
- Bake time: 1 hour
- Flours used: Organic Plain Flour & Organic Cotswold Dark Spelt
Fruity Wholemeal Carrot Cake Method:
- Place the honey, sugar, grated carrot, sultanas, cinnamon, butter & water into a pan and bring to the boil. Simmer for 5 minutes & leave to cool.
- Once cool, stir in the egg & the flour mixture (spelt, plain and baking powder mixed together with a fork). Mix well then turn into a greased and lined 9-inch cake tin.
- Bake at 180°C (350°F) for around an hour, check after 50 minutes.
- Enjoy warm or cold on its own or with some delicious cream.
Thank you so much to Michelle for providing this recipe. If you’d like to see more, please visit her Instagram page here: @rememberingtheoldways.
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