Wednesday, 4 June 2014

Spiced Carrot Traybake

Easy peasy and very scrummy

Spiced Carrot Traybake

275 g self-raising flour
350 g caster sugar
2 tsp baking powder
3 tsp ground cinnamon
2 tsp ground ginger
300 ml vegetable oil
275 g grated carrots
4 large eggs
1 tsp vanilla extract

Icing:
8 tablespoons icing sugar
Cold water to mix


Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 12 x 9″ traybake tin and line it with baking parchment.

Add all of the dry cake ingredients to a bowl; then add the oil, grated carrots, eggs (one at a time) and the vanilla extract, beating between each addition. Pour into your prepared tray and level the surface.

Bake in the oven for 50-60 minutes or until the cake is well risen, golden brown and a skewer comes out clean. Allow to cool in the tin for 10 minutes (or leave to cool in the tin completely) then turn out onto a wire rack.

To make the icing slowly add cold water to the icing sugar a teaspoon at a time and mix until you have a thick dropping consistency, then 'drizzle' the icing over the cake.

This cuts into 12 seriously big squares or 20 smaller ones.


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