Carrot cake

Ideal with coffee, light and fragrant cake.

Ingredients:

·         200g  self-raising whole meal flour

·         100g  plain flour

·         350g  caster sugar

·         2 table spoons of  cinnamon

·         2 table spoons of  bicarbonate of soda

·         250ml  of butter

·         3 large carrots, peeled and grated

·         4 eggs, medium

Topping:

·         2 lemons, grated

·         250g  icing sugar

·         Icing with green and orange food color

Preparation:

Mix together all dry ingredients in a large mixing bowl.

Mix in carrot and gradually beat in butter and eggs. Pour into a greased and bottom lined bread / cake tin.

Bake in preheated oven 180°C, 160°C fan- gas mark 4 for 45–55 minutes. Cool on a wire rack.

Prepare topping by mixing sugar and lemon juice. Make carrot decoration from icing.