Carrot, Date and Sultana Cake Recipe

I've only ever made a carrot cake once before and it was lovely, however I like my carrot cakes with lots of carrot, fruit and nuts so I've adapted a recipe to suit my taste. It's nice with a butter icing or sweet cream cheese filling/topping.

Ingredients

7oz (200g) Self raising flour
7oz (200g) Grated carrots
6oz (175g) Light soft brown sugar
4oz (115g) Sultanas
4oz (115g) Dates chopped
4oz (115g) Chopped mixed nuts
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 Whole nutmeg finely grated
1 tsp Mixed spice
300ml Vegetable oil
Zest of one orange
3 x Free range eggs
Pinch of salt

Method

Preheat the oven to 160C/320F/Gas 4. Grease and line a 20cm/8in loose-bottomed cake tin.

1. Place the flour, sultanas, chopped nuts, mixed spice, nutmeg, baking powder, bicarbonate of soda and salt in a large mixing bowl and stir until combined.
2. Beat the eggs and the oil and sugar and mix until thoroughly combined.
3. Make a well in the centre of the dry flour mixture and gradually beat in the egg/oil/sugar mixture until smooth. Now stir in the carrots and orange zest until evenly distributed.
4. Pour the cake mix into a greased and lined cake tin (base only with grease proof paper).
5. Bake in the centre of the oven for about 40-60 mins, until the cake is well risen and golden brown. (The cooking time can vary depending in your oven, check the cake after 30 mins, test
by inserting a skewer into the centre of the cake. If the skewer comes out clean the cake is ready, if not cook for longer checking every 15mins.)
6. Once cooked remove the cake from the oven and allow to cool in the tin for five minutes and then remove the cake from the tin and cool on a wire rack.
7. If icing your cake wait for it to cool completely before doing so, otherwise the icing will melt.

This is a great cake that will last well for a few days in an airtight container. The mix can also be used for muffins or for an adult version soak the fruit in rum before adding to the mix.

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