First of all, finely grate your carrots.
Preheat oven to 200 degrees celsius and grease your cake tin.
In a separate large bowl, sieve flour, add sugar, baking powder, salt, cinnamon, ground cloves. Add oil, vanilla essence, brandy and break eggs in also. Stir mixture together with a wooden spoon. Add carrots, dried mixed fruit, walnuts and cherries. At this point, add a little milk if necessary to get the consistency right.
Pour mixture into the cake tin and place in the centre of the oven. Cook for 40 mins, or until cooked all the way through. To check, poke a knife in the middle and see if the dough is still wet.
Do not open the oven during the first 30 mins at least!!!
|Ground Cloves||1 Level Tsp|
|Ground Cinammon||1 Level Tbsp|
|Glaced Cherries (halved)||¼ Cup|
|Crushed Walnuts||A Handful|
|Dried Mixed Fruit||½ Cup|
|Vanilla Essence||1 Tbsp|
|Baking Powder||1 Level Tsp|
|Vegetable Oil||1 Cup|
|Self Raising Flour||3 Cups|
You can ice this cake also, which makes it even more tasty...but it doesn't need it. Up to you!
For icing I generally use 2 parts icing sugar with 1 part butter, going by the weight. Then add a drop of vanilla essence, mix it all up, and spread it on the cake once it has cooled down a bit.
You can finely grate some lemon zest or carrot to decorate.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.