carrotcake

Don’t panic, this cake won’t leave you rushing for a glass of water because your mouth is on fire. The chilli along with the other spices just gives this cake a well rounded warmth that makes in so moreish that you won’t be able to leave it alone.

Ingredients

  • 175g softened unsalted butter
  • 175g caster sugar
  • 175g plain flour
  • 3 teaspoons baking powder
  • 3 carrots (grated)
  • 2 eggs
  • 1 tablespoon of orange juice
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1/2 teaspoon of chilli powder
  • a little icing sugar for dusting

Method

  1. Preheat the oven to 180C / 350F / Gas Mark 4
  2. Cream (mix) the caster sugar and softened butter together until the mixture is light and fluffy.
  3. Add the flour, baking powder, ground cinnamon, ground nutmeg, chilli powder, orange juice and eggs to the mixture and mix well. Don’t worry if the mix looks a little curdled at this stage.
  4. Add the grated carrot and mix well.
  5. Pour the mix into a 8-9″ deep cake tin or a 2lb loaf tin and bake in the centre of the oven for 20-30 minutes. Once cooked all the way through, take out of the oven and leave to cool. When cooled, cut into squares or slices and dust with icing sugar.

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