CARROT CAKE
100g 4 oz Self-raising Wholemeal Flour
100g 4 oz Soft Brown Sugar
50ml 2 fl oz Vegetable Oil
1 Minced Apple
2 Large Eggs
1 Large Carrot
1 tsp Cinnamon
1 tsp Ground Nutmeg
½ tsp Baking Powder
50g 2 oz Sultanas
2 tbsp Grand Marnier
Method
Pre-heat oven to gas mark 4 / 160°C
Grease a 7” (18cm) round cake tin
Put sultanas and Grand Marnier in a bowl
Microwave briefly until warm, leave to soak
Grate the carrot into the sultana mixture
Cream together sugar, apple and oil
Beat in eggs, then flour & baking powder
Stir in the spices and carrot & sultana mix
Mix well, and pour into greased tin
Bake for 30 minutes