At Halloween time, we try to make all things Orange to eat. I am not particularly good at this, other than the traditional orange icing, but Carrot cake is quite a nice one to make. The sound of the cake puts most kids off, but it’s yummy and soft, and moist (if I make it properly) – and if you call it Halloween Cake, then they LOVE it. Hence, we’ve renamed it, and we have Halloween Cake all year round!
Great for Vegetarians
Preparation and cooking 50mins
- 2 Eggs
- 4 tbsp Vegetable Oil
- 50g/2oz Brown Sugar
- 65g/1-1/2oz Plain Flour
- 65g/1-1/2oz Plain Wholemeal Flour
- 1 teasp Baking Powder
- 1 Carrot, grated
- 50g/2oz Raisins
- 50g/2oz Chopped Walnuts
1. Preheat the oven to 180C, 350F, Gas mark 4 and lightly grease and line the base of a 1kg/2lb loaf tin.
2. Place the eggs, oil and sugar in a bowl and beat until smooth. Fold the flours and baking powder into the creamed mixture then stir in the carrot, raisins and walnuts.
3. Spoon the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
4. Remove from the oven and leave for a few minutes, then turn out on to a wire rack to cool completely. If you don’t have a wire rack, use one of the shelves from your oven.