Spiced Carrot Cake

Spiced Carrot Cake

5oz plain flour
7oz soft light brown muscovado sugar
1/2 tsp bi-carb
1/2 tsp grated nutmeg
1 tsp ground cinnamon
pinch of salt
1 1/2 oz dessicated coconut
2 eggs
120ml/4 fl oz sunflower oil
1 tsp vanilla essence
6oz carrot, coarsely grated

Topping/Frosting
3oz butter, softened
5oz icing sugar, sifted
1/4 tsp ground cinnamon

Put flour, sugar, bi-carb, spice, salt and coconut into a bowl and mix. Add the remaining ingredients and beat until smooth. Pour into a tin. Cook for 30 minutes at 180 degrees. Cool on a wire rack and put on the topping.

Have had nothing but compliments about this cake over the years.

Recipe from a friend found in an American magazine around 1992.

Made for the Leeds Clandestine Cake Club on 23 February 2012

Made by Mr C for the Pudsey & West Leeds Clandestine Cake Club on 28 June 2012

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