Name: Carrot and brandy tart
Cook time: 40 min
Total time: 40 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 4.00 eggs extra-large; 375.00 ml sugar; 250.00 ml oil; 625.00 ml flour self-raising; 2.00 ml Bicarbonate of soda; 1.00 ml salt; 750.00 ml carrots scraped, grated; 375.00 ml sugar; 375.00 ml water; 125.00 ml margarine; 80.00 ml brandy

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Ingredients (11)

TART

4.00	eggs — extra-large
375.00 ml	sugar
250.00 ml	oil
625.00 ml	flour — self-raising
2.00 ml	Bicarbonate of soda
1.00 ml	salt
750.00 ml	carrots — scraped, grated

SYRUP

375.00 ml	sugar
375.00 ml	water
125.00 ml	margarine
80.00 ml	brandy

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray or grease with margarine. Beat together the eggs and sugar until creamy. Add the cooking oil and beat well. Sift together the self-raising flour, bicarbonate of soda and salt and add to the egg mixture, mixing well. Add the carrots and fold in. Turn the batter into the prepared dish and bake for 40 minutes or until done and golden brown on top.
Heat the sugar and water in a saucepan until the sugar has dissolved. Bring to the boil and add the margarine and brandy. Stir well until the margarine has melted. Prick holes all over the surface of the tart and pour over the syrup while still hot. Serve hot or cold with cream.
Makes a medium-sized tart.